1 (4- to 7-pound) pork shoulder or use fresh ham
1 large onion, quartered
4 or more cloves garlic, peeled
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chile powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil, as needed
1 tablespoon wine or cider vinegar
Lime wedges, for serving
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