When all of the meat is browned, add the chicken broth to the dutch oven and stir making sure you scrape up all the browned bits. Add the orange zest, orange juice, and beer to the pot. Bring to a boil and then add the bacon to the pot and remove from heat.
Add pieces of the pork to the dutch oven and brown on all sides, about 3 minutes per side. You will need to do this in batches, depending on the size of your dutch oven it could take about 4 batches. Place the browned pork pieces in a large roasting pan and set aside.
While the pork is resting, fry the bacon in a large dutch oven over medium heat. Stir the bacon frequently making sure you don't burn it. You want to cook it until all the fat is rendered and it's become crisp. Remove the bacon from the dutch oven with a slotted spoon and set aside.
Make the rub first, so in a large bowl mix together the paprika, cayenne pepper, black pepper, cumin, garlic powder, chili powder and salt. Add the pork pieces to the rub and coat the pork, making sure each piece is fully coated in the rub. Let the meat rest at room temperature for half hour just to let the rub penetrate a bit.