MOJO Marinade: Heat oil in heavy saucepan on medium heat to 175ºF. Remove from heat; set aside.
COMBINE garlic, chilies, cumin, coriander, salt and pepper in stainless steel bowl. Stir in warm oil; cool to room temperature.
MEANWHILE, cook 1 qt. of the orange juice (or 1 cup of the orange juice for trial recipe) until reduced to 2 cups (or until reduced to 1/2 cup for trial recipe); cool to room temperature.
WHISK remaining 1 qt. orange juice (or remaining 1 cup orange juice for trial recipe), reduced orange juice, vinegar and cilantro into oil mixture. Add to blender; blend until smooth.
SPICE Rub: Cook cumin seeds, peppercorns and coriander seeds in dry saute pan on medium heat just until a little puff of smoke starts to appear and spices give off their aroma, shaking pan frequently. Transfer to spice or coffee grinder; process until ground. Mix with paprikas, sugar and salt.
CUT the pork butts in half; cut each half into thirds. Rub evenly with spice mixture; place in parchment paper-lined sheet pan. Cover with another piece of parchment paper. Refrigerate 3 hours.
DIVIDE pork pieces between 4 large resealable plastic bags (or place all the meat in 1 bag for trial recipe). Pour 1 cup of the Mojo Marinade over pork in each bag. Reserve and refrigerate remaining marinade. Seal bags. Refrigerate 24 hours, turning occasionally.
DRAIN pork, discard marinade. Place pork in braising pan or steam table pan. Add 1 qt. of the reserved Mojo Marinade (or 1 cup of the reserved Mojo Marinade for trial recipe) and enough water to completely cover pork (1-1/2 qt. to 2 qt.) (or 3 to 4 cups for trial recipe). Tent pan with foil.
BAKE pork in preheated 300ºF-standard oven 3-1/2 to 4 hours or until pork is done (165ºF), adding more water if necessary. Remove pork from pan; cool then shred.
SALAD Dressing: Whisk all ingredients until blended. Refrigerate until ready to assemble salads.
TOSS bread with oil and spices; spread onto bottom of parchment paper-lined half-sheet pan. Bake in preheated 350ºF-convection oven 3 to 4 min. or until light golden. Cool.
FOR each serving: Toss 1 cup lettuce, 1/4 cup cheese, 3 Tbsp. tomatoes, 1-1/2 Tbsp. pickles and 1 Tbsp. bacon with 1-1/2 Tbsp. of the Salad Dressing. Toss 1/3 cup of the shredded pork with 1/2 Tbsp. of the Salad Dressing. Place lettuce mixture on serving plate; top with pork mixture. Sprinkle 3 Tbsp. of the Croutons around salad.