Directions 8 steps | 195 Minutes
Chop the boneless pork shoulder into two-inch cubes.
In a Dutch oven or a heavy-bottomed pot, add the cubed pork shoulder, orange juice, lime juice, garlic cloves, chipotle chiles, cumin, oregano, salt and pepper.
Add enough water to the pot to just submerge the pork.
Bring the mixture to a boil and then reduce the heat to a simmer.
Simmer the mixture, uncovered, for 2 hours.
After 2 hours, increase the heat to medium-high. Cook, stirring occasionally, until the liquid has evaporated and the pork fat is left behind, about 30-40 minutes.
Fry the pork in the fat until the edges are crispy. Turn off the heat and shred the pork.
Serve on corn tortillas with finely chopped onion, cilantro, radishes, hot sauce and lime wedges. Enjoy!