Preheat the oven to 300F. Season the pork butt all over with salt and pepper.
In a large dutch oven, melt the lard over medium heat. Once hot, add the pork roast and brown well on all sides.
Add the water to the bottom of the pan. Hand squeeze the juice of the orange sections and lime sections into the pan and add the rind as well. Add the cumin, oregano, chipotle, and garlic. Bring to a simmer, then cover and transfer the pot to the oven.
Let cook 5 hours, until the pork is tender and can easily be pierced with a fork. Remove from the liquids onto a foil lined cookie sheet and let stand until cool enough to shred.
Spread the pork out over the cookie sheet and set under the broiler for 3 to 5 minutes, stirring occasionally to get the pork pieces nice and crisp. Watch carefully!
Meanwhile, remove the orange and lime rinds from the liquids in the pot and discard. Set over medium high heat and bring a boil. Cook until the liquids are reduced by half.
Add the crispy pork back into the liquids and toss to combine. Season to taste with additional salt and pepper.
Serve over cauliflower rice and top with your favourite fixings like cheese, guacamole, and cilantro.
Serving: 1serving = approximately 3/4 cup | Calories: 405kcal | Carbohydrates: 2g | Protein: 48.8g | Fat: 32.9g