Method

1. Place roast on cutting board. With sharp knife, slice into 6 large cubes. Remove excess fat if desired.
2. Season pork cubes with salt and pepper and place into a large resealable plastic bag.
3. In 2-cup measuring cup, combine broth, oil and citrus juices. Pour over pork.
4. Add garlic, green onions, oregano, sugar and cumin to bag. Seal bag. Massage to combine ingredients and coat cubes. Marinate in refrigerator 6-8 hours or overnight.
5. Remove cubes from refrigerator 1 hour before ready to cook to help bring meat to room temperature.
6. Preheat oven to 325°F.
7. Place onions in bottom of casserole or Dutch oven. Remove cubes from marinade and place on top of the onions.
8. Pour 1 cup of marinade over cubes; discard remaining marinade. Cover and braise in oven for 2 1/2 – 3 hours or until pork is fall apart tender.
9. Remove pork from casserole or Dutch oven onto a clean cutting board. Allow meat to rest, 5-10 minutes or until cool enough to handle.
10. Meanwhile, carefully pour cooking liquid and onion into a saucepan. Puree onion with handheld blender.
11. Keep cooking liquid warm over medium-low heat. Season with salt and pepper according to taste.
12. With two forks, pull meat into shreds; discard any unwanted fat.
13. Transfer shredded pork back into casserole or Dutch oven. Ladle desired amount of cooking liquid over the pork to nicely moisten meat. Place under broiler (on high) for 5-6 minutes, or just until the top of the meat starts to get crispy.
14. Garnish with cilantro.