Pork Roast with Lime Juice (Puerco Asado)

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With the rack in middle position, preheat the oven to 150°C (300°F).
In a bowl, combine the garlic, jalapeno, brown sugar, lime zest, 15 ml (1 tablespoon) lime juice and cumin. Set aside.
In a large Dutch oven over medium-high heat, brown the roast on all sides in the oil. Season with salt and pepper. Transfer the roast to a plate and set aside. Cut small slits in the roast. Rub with the garlic–jalapeno mixture, working the mixture into the slits. Set aside.
In the same Dutch oven over medium heat, soften the onions, adding oil as needed. Season with salt and pepper. Add the remaining lime juice and the chicken broth. Return the roast to the Dutch oven. Cover, transfer to the oven and cook until fork-tender, about 3 hours and 15 minutes. Turn the roast 3 or 4 times during cooking.
Remove the roast from the Dutch oven. Shred the meat. Return the meat to the cooking juices. Adjust the seasoning.