Ingredients

• 0.25 cups vegetable oil
• 4 pounds pork shoulder , cut into several large pieces
• 3 tablespoons kosher salt
• 1 onion , chopped
• 1 clove garlic , crushed
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 0.5 teaspoons dried oregano
• 0.5 teaspoons ground cumin
• 4 , 14.5 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a large Dutch oven over high heat. Season pork shoulder pieces with salt, then arrange in the Dutch oven. Cook until browned on all sides, about 10 minutes.
3. 3 Stir in onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in chicken broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until pork is very tender, about 2 1/2 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Transfer pork shoulder to a large baking sheet; reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.
6. 6 Bake pork in the preheated oven until browned, about 30 minutes. Drizzle more cooking liquid every 10 minutes; use two forks to shred pork as it browns.
7. 7 Serve hot and enjoy!

Nutrition per serving