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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
In a large bowl, combine the olive oil, cumin, oregano, smoked paprika, salt, pepper, garlic powder, onion powder, orange juice, and lime juice. Add the pork shoulder chunks and toss until every piece is evenly coated. Let the pork rest at room temperature for 30 minutes.
Preheat the air fryer to 375°F (190°C) for 3 minutes. Arrange half the pork pieces in a single layer in the air fryer basket, leaving a little space between each piece. Cook for 20 minutes, flipping the pieces halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the exterior is browned and beginning to crisp at the edges.
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