Heat the oven to 350°F. Add pork to a large Dutch oven or 12-inch cast iron skillet and season with salt all over. Add orange juice, lime juice, bay leaf, and garlic to the skillet, cover with the lid or tightly with foil, and roast for 1 1/2 to 2 hours, until meat easily shreds when prodded with a fork.
Uncover the Dutch oven and cook until the liquid has completely evaporated, 20 to 30 minutes. If, after 30 minutes, all of the liquid has not evaporated, go ahead and transfer the skillet to the stovetop, turn the heat to medium-high, and cook until all liquid evaporates. Then proceed.
Transfer the Dutch oven to the stovetop and turn the heat to medium-high. Break the meat into large pieces and sear all over until it is crispy. Don’t stir too hard, we want big pieces of meat, not for it to be totally shredded.
Serve as desired.
