Place the onion and bay leaf in the bottom of a slow cooker.  Place the pork shoulder on top of the onions.  In a bowl, combine remaining pork ingredients (oil, orange juice, lime juice, spices, and garlic).  Pour over the top of the pork shoulder.  Cover and cook on low for 8-9 hours, until tender.  Transfer the pork to a cutting board to shred, then return the shredded meat to the slow cooker and mix well with the sauce.

For the sweet potato, peel and dice the potato.  Toss with about 1 tsp olive oil and roast at 400 ° for 15-20 minutes, until beginning to brown. Alternatively, you can use frozen fire-roasted sweet potato chunks and heat.

For the beans, warm a can of Cuban style black beans on the stove.  (My favorite is Trader Joe’s brand).

Prepare the rice, according to package directions.  (I like to use the frozen Trader Joe’s Organic Jasmine Rice because I can quickly microwave it).

To prepare the bowls, layer rice in the bottom of a bowl.  Top with sweet potato, lettuce, beans, pork, and guacamole (or smashed avocado).