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In a large bowl, toss the pork shoulder chunks with the salt, cumin, oregano, black pepper, and smoked paprika until evenly coated.
Heat the vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two sides until deep brown, about 3 minutes per side, then transfer to a plate. Repeat with the remaining pork.
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