Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Remove any of the excess fat from the pork shoulder and cut the meat into cubes approximately 1-1 ½ inches in size. Place the pork in a large oven proof pot. Add in the juices and spices and stir. Cover with a lid and place in the oven to cook for 2 hours. After an hour and a half, check the pot to make sure there is enough liquid and if it has all evaporated add a splash of orange juice.

After 2 hours remove the pot from the oven and using a slotted spoon, take the pork out of the pot and place on a cutting board.

Using two forks, shred the pork into thin pieces. Place the shredded pork back into the pot and return the pot to the oven to cook, uncovered for another 20 minutes . If the pot is completely dry add a splash of orange juice (but only a small amount as the shredded pork should absorb all of the liquid). Taste the pork for seasoning and add more cumin/paprika if need be. After 20 minutes remove from the oven and serve

Combine chopped tomatoes, diced shallots, jalapeno, cilantro and the juice from one lime and stir. Sprinkle with salt and serve

In a food processor combine the soaked cashews, lime juice and chipotle. Blend until smooth. If too thick, add a splash of water

Serve the shredded pork in the lettuce leaves with the salsa, chipotle and lime sauce and avocado