Preheat the oven to 275°F. Spray a Dutch oven with nonstick cooking spray.

Place the pork and bacon in the Dutch oven. Season with the brown sugar, salt, black pepper, cumin, coriander, and oregano. Stir to coat. Squeeze the juice from the orange and lime over pork, and arrange the citrus segments around the meat. Scatter the garlic, onion, jalapeño, and cilantro over pork.

Cover the Dutch oven with a lid. Bake the pork on middle rack of oven until it is fall-apart tender, 4-5 hours.

When done, remove pork from the oven. Line a baking sheet with aluminum foil. Set the oven to broil.

Remove the citrus, vegetables, and bacon from the Dutch oven and discard. Shred the pork with forks and arrange in an even layer on the prepared baking sheet.

Broil the pork on top rack of oven, just until it begins to crisp, 2-3 minutes. Keep a close eye on the pork to ensure it does not burn.

Check to see that pork is done. Remove from oven or add time as needed.

Serve immediately.