Carnitas Fiesta Bowls

1. Combine pork and aromatics: In a Dutch oven or large heavy pot, place pork shoulder, orange quarters, onion, garlic cloves, bay leaves, cumin, and salt. Add water. 2. Simmer pork: Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until pork is very tender and easily shreddable. 3. Crisp carnitas: Remove pork from liquid and shred with two forks. Return shredded pork to the pot with a small amount of the cooking liquid. Increase heat to medium-high and cook, stirring occasionally, until the liquid evaporates and the pork edges become crispy and golden brown. 4. Prepare bowls: Warm cooked rice and black beans. 5. Assemble bowls: Divide rice and beans among serving bowls. Top generously with crispy carnitas. Garnish with pico de gallo, diced avocado, and lime wedges.