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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, 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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