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1
Preheat oven to 375 degrees F.
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2
Combine seasoned salt, cumin, coriander, Mexican oregano, thyme, white pepper, ground black peppercorns; stir to mix together.
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3
Place pork into the Dutch oven and press the spice mixture onto the pork shoulder evenly.
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4
Place diced garlic on top of the mixture on the pork.
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5
Place the limes, chile, onion, and bay leaves into the Dutch oven surrounding the pork.
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6
Add the water and chicken powder to the Dutch oven surrounding the pork and cover the pot.
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7
Place into the oven for 3-1/2 hours, checking every hour and turning the pork.
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8
During the last hour of cooking, remove the pork and cut the pork into 4 large chunks.
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9
Place back into the oven for the last hour.
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10
Once done, remove the pork from the pot and place onto a baking sheet.
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11
Shred pork with forks, pour 1/4 cup of juices over pork on the baking sheet.
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12
Place back into the oven for 20 minutes or unti crisp.
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13
Remove from the oven and place onto a dish and serve.
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14
Notes: Your pork should be nice and crisp.
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15
If you would like it more or less crispy, you may adjust the cooking time.
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16
You may freeze the leftover stock for a later use or discard it.
