Combine the Garlic Powder (2 teaspoon), Chili Powder (1 teaspoon), Ground Cumin (2 teaspoon), Smoked Paprika (1 teaspoon), Ground Coriander (1 teaspoon), and Salt (2 teaspoon) in a small bowl.
Pat the Pork Shoulder (4 pound) dry with paper towels and trim the excess fat. Cut into two chunks. Using your fingers, generously rub the spices into the pork on all sides.
Heat the Vegetable Oil (1 tablespoon) in a large dutch or french oven (a heavy, oven-safe pot) over medium-high heat. When it's good and hot, put one of the chunks of pork shoulder in the center and allow it to brown.
When the first side is browned, turn it over and brown the next side. Repeat the process until the entire piece of meat is browned. Transfer the meat to a plate while you brown the second chunk of meat.
Juice the Orange (1) and Lime (1). Chop the orange into small pieces.
Turn up the heat to high and pour in the Beer (12 fluid ounce), Canned Fire Roasted Diced Tomatoes (14 ounce), orange and lime juices, 3 tablespoons of liquid from the chipotle peppers in adobo sauce, Chipotle Peppers in Adobo Sauce (2) and the chopped orange.
Bring it to a low boil and then carefully return the meat to the pot. Pop the lid on and transfer it to the preheated oven. Let the meat braise for at least 2 hours and up to 3.
When the meat is done, skim off any fat and shred the meat in the liquid. Keep warm.
Prepare the Polenta Grits (1 cup) according to the instructions on the package.
When the polenta is very stiff, stir in the Unsalted Butter (1/4 cup) and shredded Sharp Cheddar Cheese (1 1/2 cup).
Spread the polenta into a large cookie sheet. Place in the fridge to cool for 45 minutes to 1 hour.
Chop the Fresh Cilantro (1 bunch). Slice the Radish (1 bunch). Thinly slice the Red Onion (1/2).
Peel and slice the Cara Cara Orange (1) into small segments.
Toast the Cumin Seeds (1 tablespoon) over medium heat until fragrant, about 2-3 minutes.
Juice and zest the Lime (1). In a small bowl, whisk together the lime juice, zest, toasted cumin seeds and Honey (1 tablespoon). Whisk in the Grapeseed Oil (2 tablespoon).
Combine the orange segments, radishes, cilantro, and sliced red onion in a bowl. When you're ready to serve the bites, toss with the dressing.
Slice the polenta grits into 3 inch squares.
Melt the Unsalted Butter (3 tablespoon) in a griddle or heavy-bottomed large skillet over medium-high heat.
Fry the polenta squares for 5 minutes. Don't disturb them while they brown!
When they are nice and golden-brown, very gently flip them and fry the other side for another 5 minutes.
Transfer to a plate to cool.
Assemble the bites by placing a spoonful of pork on each bite. Garnish with a bit of the slaw and a sprinkle of coarse sea salt if desired. Serve warm or at room temperature.