2 pounds pork shoulder, cut into 2-inch chunks
Salt and pepper to taste
1 Mexican cinnamon stick
2 oranges, peeled and juiced (reserve orange peel)
2 bay leaves
½ cup water
Season pork generously with salt and pepper to taste, then place in a 1-gallon zip-lock bag.
Add the remaining ingredients, then close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 4 hours, or on low for 8 hours.
Serve with green onion and cilantro rice.