Source: Ernesto's Mexican Food, Sacramento, California

1 (2 pound) pork shoulder roast (remove
    fat and cut into 6-inch cubes)
1 orange
1/2 lemon
10 1/2 ounces canola oil
3 cloves garlic
1/2 ounce salt
Bay leaves
1 cup brown sugar

Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.

Take sugar and caramelize in small pan over medium heat almost to burn.

Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.

Drain meat thoroughly.

Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.