Preheat the oven to 160°C (325°F) (all oven types).

Marinate the pork with the salt, pepper, oregano, cumin and olive oil. Use your hands to ensure it is evenly coated.

Place the onion, garlic, lime juice, orange juice and water in the base of a baking dish or casserole pot. Place the pork on top. Cover tightly with the lid or foil and cook in the preheated oven for 2 hours.

Uncover and cook for a further 1½ hours or until the pork can easily be shredded with two forks. If the pork is still firm, continue cooking, adding ½ cup (125 ml) of water every 30 minutes to stop the juices from drying out.

Shred the pork using two forks and drizzle with the pan juices.

For extra crispy pork, after baking set the oven to grill (broil). Arrange the shredded pork (the amount you intend to use), drizzled with some of the juices on a baking tray. Grill for 5–6 minutes until crisp and golden.

Marinate the pork with the salt, pepper, oregano, cumin and olive oil. Use your hands to ensure it is evenly coated.

Place the onion, garlic, lime juice, orange juice and water in the base of a slow-cooker. Slow-cook on low for 10 hours or on high for 6–7 hours. The pork should be tender enough to shred with two forks. If it isn’t, continue cooking in 30-minute intervals.

Preheat the oven to grill (broil).

Remove the pork from the slow-cooker and shred it using two forks. Arrange the pork on a baking tray and drizzle it with ½ cup (125 ml) of the cooking liquid. Grill for 8–10 minutes or until crispy and golden, turning halfway through.

Combine the apple cider vinegar, water and sugar in a medium airtight container.

Shred the cabbage thinly using a mandoline, food processor or knife.

Add the cabbage to the liquid mixture. Squish the cabbage into the liquid so that it is as covered as much as possible.

Cover and refrigerate for at least 2 hours (the longer it sits, the more the flavours will develop).

Serve the pork piled high on soft tacos, with the pickled cabbage, fresh coriander, avocado and an extra squeeze of lime.