Pork shoulder seasoned with Pimentón de la Vera and garlic, slow-braised to perfection.
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Pat the pork chunks dry with paper towels and place them in a large mixing bowl.
In a small bowl, whisk together the smoked paprika, minced garlic, oregano, cumin, salt, and pepper.
Rub the spice mixture thoroughly over the pork chunks until every piece is evenly coated.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the pork in batches until browned on all sides.
Pour in the orange juice and chicken broth, scraping the bottom of the pot to release any flavorful browned bits.
Add the bay leaf, cover with a tight-fitting lid, and reduce the heat to low.
Simmer gently for 2 to 3 hours, or until the pork is tender enough to be easily shredded with a fork.
Remove the lid and increase the heat for the last 10 minutes to evaporate excess liquid and slightly crisp the edges of the meat.
