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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 small bowl, combine the cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Pat the pork shoulder chunks dry with paper towels, then toss them in the spice mixture until evenly coated on all sides.
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks for 3–4 minutes per side, undisturbed, until deeply browned on at least two sides. Transfer the seared pieces to a plate and repeat with the remaining pork.
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