Preheat the oven to 325 degrees

In a large skillet on medium high add the coconut oil and pork roast.

Sear the pork roast until brown on each side to lock in the moisture.

As the pork roast is searing, cover each side with a blend of the spices listed above.

After each side is seared, place the roast in a deep roasting pan. Chop the onions in large prices and top the roast. Add the orange peels, bay leaves and brown sugar Splenda or trivia.

Cover the top of the roasting pan with tin foil to lock the moisture in. Poke a 4 or 5 small slits in the tin foil with a knife.

Roast for 3-4 hours or until the pork pulls easily off the bone.

Once the roast is fully cooked, shred the pork in the roasting pan with all of the juices and coconut oil from roasting. You can add salt and pepper to taste. Sometimes I will add a little more cinnamon or clove depending on how "spiced" I want the meat.

I like to use butter lettuce leaves for serving the pork in. Top with cheese and/or Tomatillo Cilantro Dressing and enjoy!!