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For the Pico de Gallo, combine all tomatoes, cilantro, red onion, jalapeño peppers, lime juice, olive oil and salt. Cover and refrigerate until ready to use.
Preheat the oven to 325°F.
Toss pork with garlic, jalapeños, cumin, salt and pepper. In a large saucepan, heat olive oil over medium-high heat.
Add pork and cook, stirring frequently, until lightly browned on all sides, about 10 minutes.
Transfer to roasting pan and add orange juice, lime juice and chicken stock.
Cover tightly (you don't want to lose the steam from a loose fitting lid) and place in oven for 2 to 2 1/2 hours, until meat is very tender. If juices cook out, add more chicken stock.
Allow pork to cool and absorb remaining juices.
Shred meat with a fork.
While the pork is cooking, make the tortillas.
Combine masa with salt. Pour in warm water and mix until dough holds together.
You want a fairly dry dough, so adjust masa and water if needed.
Knead dough for about 1 minute.
Cover with a damp towel and let dough rest for 15 minutes.
Divide dough ball into quarters.
Divide each quarter into quarters again, making 16 total pieces.
Roll each into a small ball.
Heat ungreased griddle.
Take a ball of dough and flatten between two pieces of heavy plastic on a tortilla press or between two plates. (A heavy-duty freezer bag cut in half works well.)
Peel off plastic and cook tortilla for about 45 to 60 seconds, until tortilla is easily loosened.
Turn over and continue cooking for 30 seconds.
Flip back over for about 10 seconds more. Remove to a plate, stacking tortillas on top of each other as you cook to retain heat, covering with a towel.