Add broth, orange juice, thyme, cumin, vinegar, bay leaf, and 1 juiced lime. Keep the orange peels in the pot, cover, and roast for 3-4 hours or until tender. Once fully cooked, remove the orange peels and bay leaves. You should be able to pull apart the pieces of beef with two forks to shred, but if not, then it needs to be cooked longer. Serve with a lime wedge per serving.