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In a large Dutch oven, heat the lard or neutral oil over medium-high heat until shimmering. Season the pork shoulder chunks all over with the salt, pepper, cumin, oregano, and smoked paprika.
Working in two batches to avoid crowding, sear the pork in the Dutch oven for 3–4 minutes per side, 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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