Preheat your oven to 300°F. Pat the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks chunks completely dry with paper towels — this is key for good browning. Season all sides generously with 2 tsp kosher salt and 1 tsp black pepper freshly ground.

Place the seasoned 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks pieces in a single layer in a large Dutch oven or heavy oven-safe pot. Add the 1 cup fresh orange juice from about 2 large oranges, ¼ cup fresh lime juice from about 2 limes, and ½ cup water. Scatter in the chopped medium white onion roughly chopped and 6 cloves garlic smashed. Sprinkle the 2 tsp ground cumin, 1 tsp dried oregano preferably Mexican oregano, 1 tsp chili powder, and ½ tsp smoked paprika evenly over the top. Nestle in the 2 whole bay leaves and 1 whole cinnamon stick.

Bring the liquid to a gentle simmer on the stovetop over medium-high heat. Once simmering, cover the pot tightly with a lid and transfer to the oven. Braise for 1 hour 30 minutes, until the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks is completely tender and pulls apart easily with two forks.

Remove the pot from the oven. Using tongs or a slotted spoon, transfer the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks pieces to a large baking sheet, leaving the braising liquid in the pot. Discard the 2 whole bay leaves and 1 whole cinnamon stick. Place the pot with the braising liquid over high heat and boil, uncovered, for 8–10 minutes until it reduces to a thick, syrupy glaze (about ½ cup). This concentrated liquid is liquid gold — don't skip this step.

Use two forks to gently shred and pull the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks into large, irregular chunks on the baking sheet — don't over-shred, you want some bigger pieces for texture. Drizzle the reduced braising liquid over the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks and toss to coat every piece.

Switch your oven to broil on HIGH. Spread the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks in an even layer on the baking sheet. Broil on the top rack for 5–7 minutes, watching closely, until the edges are deeply golden brown and crispy. Use tongs to flip the larger pieces and broil for another 3–5 minutes for extra crispiness on all sides.

Taste the carnitas and adjust seasoning with a pinch of kosher salt if needed. Serve immediately on warm 16 small corn tortillas topped with diced medium white onion roughly chopped, fresh bunch fresh cilantro roughly chopped, a squeeze of whole limes cut into wedges, and your choice of salsa, 1 medium avocado sliced or mashed, or pico de gallo.