Step 1

In a mortar and pestle, combine chopped garlic, chopped onion, chopped oregano, and a little salt and pepper.

Step 2

For the marinade, combine orange juice, lime juice, red wine vinegar, and vegetable oil.

Step 3

Cut many slits throughout the pork, and stuff the slits with the chopped aromatics. Season the outside liberally with salt and pepper.

Step 4

In a sealable container, add pork, bay leaves, and pour the marinade all over. Allow to sit for at least 4 hours, but preferably overnight.

Step 5

Place pork and the marinade in a dutch oven, bring to a boil, and then set heat to medium-low to simmer for about 2-3 hours or until the meat begins falling off the bone.

Step 6

Make a quick-pickled red cabbage adding a splash of vinegar, pinch of salt, and sugar. Mix well and set aside.

Step 7

When the pork is done, use two forks to shred and pull apart meat. You can also drizzle over more or the cooked marinade.

Step 8

Warm corn tortillas in a pan or simply over your stove burners.

Step 9

Place the shredded pork in the middle, dollop some creama mexicana or sour cream, top with quick-pickled cabbage, and garnish with cilantro.

Step 10

Enjoy with your favorite hot sauce!