Heat 1 Tbsp of oil in a large skillet on medium-high heat.

Add half of the pork shoulder and cook for 5 minutes, or until evenly browned, turning occasionally.

Transfer the browned pork shoulder to a slow cooker, reserving meat drippings in the skillet.

Repeat with the remaining oil and pork shoulder, transferring to the slow cooker.

Add chopped onions to the reserved drippings in the skillet and cook over medium heat for 5 minutes, or until softened. Add minced garlic for the last minute of cooking.

Stir in chicken broth, bringing to a boil while constantly stirring to scrape browned bits from the bottom of the skillet.

Add diced tomatoes and Italian Zesty Lime Dressing, mixing well.

Return the mixture to a boil, stirring frequently.

Pour the tomato mixture into the slow cooker with the pork.

Add sliced chorizo, rinsed black beans, and bay leaves to the slow cooker; stir to combine.

Cover the slow cooker with the lid.

Cook on LOW for 7 to 8 hours, or on HIGH for 3-1/2 to 4 hours.

Remove and discard bay leaves.

Serve the stew topped with navel orange sections.