3 pound boneless pork shoulder 2 tablespoon lard or vegetable oil ⅓ cup chopped onion (1 small) 3 cloves garlic, minced 2 cup water 1 teaspoon finely shredded orange peel ⅓ cup orange juice 4 sprigs fresh thyme 1 teaspoon salt 1 teaspoon dried Mexican oregano or regular oregano, crushed ½ teaspoon crushed red pepper 2 bay leaves