Ingredients

• 2 lbs pork, shoulder
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic, minced
• 1 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon thyme
• 1/2 cup onion, minced
• 1 tablespoon olive oil
• 1/4 cup lime juice, freshly squeezed
• 1/2 cup chicken stock, optional for sauce

Instructions

1. Trim some but not all fat from pork.

2. Cube pork into bite sized pieces.

3. Toss with all the other ingredients EXCEPT for the stock.

4. Cover and marinate, refrigerated, for up to 2 days or cook right away.

5. Preheat oven to 375 degrees.

6. Put the meat in a roasting pan large enough to hold it in one layer (it will shrink considerably, so a close fit is okay).

7. Roast for about 1 hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides.

8. Remove the meat with a slotted spoon.

9. Serve hot or at room temperature or proceed to the next step to make a quick sauce.

10. Pour off all but a tablespoon or two of the fat, leaving any solids and as much nonfatty liquid behind as possible.

11. Put the pan on a burner over high heat, add the stock, and cook, stirring and scraping the bottom of the pan, until the liquid is reduced by about half and all the solids are incorporated.

12. Pour over the pork bits and serve.