In a large bowl or resealable plastic bag combine orange juice, lime juice, olive oil, smashed garlic, cumin, oregano, smoked paprika, black pepper, kosher salt, orange zest and honey. Stir or shake until evenly mixed.

Marinate the pork

Add the cubed pork shoulder and bay leaf to the marinade. Toss to coat thoroughly, cover (or seal bag) and refrigerate at least 2 hours and up to overnight. Turn once or twice so marinade penetrates evenly.

Vegetables and Aromatics

When ready to cook, remove pork from the refrigerator and let sit at room temperature for 20–30 minutes. Meanwhile slice the onion, bell peppers, chop tomatoes, cilantro and jalapeño (if using).

Cooking

Sear the pork

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tbs oil. Remove pork from marinade (reserve marinade) and pat pieces dry with paper towels. Working in batches so you don't overcrowd the pan, sear pork cubes 2–3 minutes per side until well-browned. Transfer browned pork to a plate.

Sauté aromatics

Reduce heat to medium. Add another 1 tbs oil to the same pan if needed. Add sliced onion and peppers and sauté 4–5 minutes until softened and beginning to brown. Add chopped tomatoes and jalapeño and cook 2 minutes until tomatoes start to break down.

Deglaze and braise

Pour the reserved marinade and white wine (if using) into the pan to deglaze, scraping up browned bits from the bottom. Let the liquid reduce for 1–2 minutes. Add chicken stock (or water) and return seared pork to the pan, nestling pieces into the vegetables. Bring to a gentle simmer, cover, and reduce heat to low.

Cook covered for 45–60 minutes, stirring occasionally, until pork is fork-tender and sauce has reduced and concentrated. If using a pressure cooker, cook 25–30 minutes at high pressure and allow natural release for 10 minutes.

Finish the dish

Taste and adjust seasoning with salt and pepper. Remove bay leaf. Stir in chopped cilantro and a squeeze of fresh lime juice. If sauce is thin, increase heat and reduce uncovered 3–5 minutes to thicken. For a glossy finish, swirl in an extra 1 tbs olive oil just before serving.

To Serve

Serve Matanzas hot with warm tortillas, rice or black beans. Top with extra cilantro, pickled red onion and lime wedges. Spoon generous portions of pork and sauce into tortillas for tacos, or plate with rice and beans for a main course.