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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.
Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with the salt, black pepper, cumin, dried oregano, and smoked paprika until evenly coated.
Place the seasoned pork in a Dutch oven or large heavy-bottomed pot. Add the quartered onion, smashed garlic, and bay leaf. Squeeze the orange and lime halves over the pork, then drop the spent citrus halves into the pot. Pour in the water and add the lard or oil.
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