Preheat the oven to 375 degrees F (190 degrees C).
In a small bowl, combine the
Ground Cinnamon (1/4 tsp)
Chili Powder (1/4 tsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Boneless Pork Shoulder (2 lb)
on a plate and rub the entire surface with the spice mixture.
In a cast-iron skillet over medium-high heat, warm the
Olive Oil (3 Tbsp)
. Add the roast and brown on all sides, about 2 minutes per side. Transfer the roast back to the plate and set aside.
White Onion (1)
Garlic (3 cloves)
to the skillet. Cook, stirring often until softened, about 4 minutes.
Return the roast to the skillet. Pour the juice of 3
over the roast and sprinkle it with the 3 Tbsp of orange zest and
Dried Oregano (1 Tbsp)
Place the orange rinds around the roast. Cover and place the skillet in the oven to cook for 2 hours.
Remove from oven and let rest for 5 minutes. Cut into pieces and serve with freshly warmed flour tortillas.