To the crock pot add the onion, garlic, orange juice and zest, lime juice and zest, tomato paste, cumin, oregano, bay leaves, chipotle peppers, adobo sauce, Tecate, Cuervo, vegetable stock, salt, and pepper. The pork should be covered all most all the way by the liquid.
Cover the crock pot and cook on LOW for 7 hours.
Uncover the crock pot and remove the pork to a serving platter, and set aside.
Pour the liquid in the crock pot through a strainer (to catch the solids) and into a medium saucepan. If you like you can puree the solids and add them to the liquid or discard. Bring the liquid to a simmer over medium heat and reduce to 1 cup.
While the braising liquid cooks, use a couple forks to shred the pork.
Once the liquid has reduced, place the pork in a serving bowl and pour the liquid over the meat. Toss the meat in the liquid until coated. Serve immediately.
If you're wanting to keep the meat warm or serve it buffet style, return the shredded pork to the crock pot and toss in the liquid. Cover the crock pot and set to WARM until ready to serve.
You can use a boneless or bone-in pork shoulder or pork butt for this recipe. If using bone-in, be sure to remove the bone from the pork once it has finished cooking. It should pull right out.