Marinade: Cut the pork into 2" cubes. Salt each piece well.

Peel the garlic cloves and cut the peeled ginger crosswise into ”coins.“ Use a vegetable peeler to remove the outside, colored part of the peel from the limes and oranges, and then coarsely chop the peels. Turn on a food processor, and with it running, toss in the garlic, ginger, and citrus peel. Stir in the herbs and spices. Rub this marinade onto the pork pieces. Place the pork into 7-quart slow-cooker ceramic pan. Squeeze the juice from the limes and oranges, and pour the juice over the meat. Cover and refrigerate overnight.

Braise: Heat the olive oil then add the onion and bay leaves, then sauté until the onion is translucent. Transfer the slow-cooker pan from the refrigerator to its base, then add onions, bay leaves, and chicken stock. Cook at low heat for eight hours.

Drain the liquid from the meat into a saucepan, and cook over medium-high heat until reduced to a third of its volume.

In the meantime, use two forks to pull the meat cubes into shreds. Pour the reduced sauce back into the meat and serve.