This is one of my favorite recipes. I hope you enjoy it.
1/4 c olive oil
2 lbs cube pork shoulder
2 Tbsp kosher salt
1 whole clove garlic or 1 Tbsp minced garlic
3 Tbsp lime juice, fresh is ideal
1 Tbsp chili powder
1/2 tsp dried oregano
1 tsp ground cumin
64 oz chicken broth
Heat the oil in a heavy pot like a Dutch oven over high heat.
Season the pork with salt. and place one layer in the pot. Brown on both sides, approximately 10 minutes.
Add the onion, garlic, lime juice, chili powder, oregano and cumin.
Add the chicken broth and bring to a boil. Reduce heat to medium low, cover and simmer for 2.5 hours.
Transfer the pork shoulder to a large baking sheet and drizzle the sauce on the pork every 10 minutes for 30 minutes.
*You can shred the pork when the meat comes out of the oven, or just before you put in the oven if you chose or even leave in larger cubs.