Crispy Pork Bits with Jerk Seasonings

• 1 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks
• 5 garlic cloves, peeled and crushed
• 1 tablespoon coriander seeds
• 1 dried chipotle or other chile
• 1 cinnamon stick
• Several gratings of nutmeg
• Salt
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges

1. Put the pork in a deep skillet or wide saucepan; wrap the garlic, coriander, chile, and cinnamon in a piece of cheesecloth and add to the pan, along with the nutmeg and salt to taste.
2. Add water to cover and bring to a boil over high heat.
3. Turn the heat to low and simmer until the pork is very tender, about 1 1/4 hours, adding water as necessary.
4. When the pork is soft, remove the cheesecloth sack and discard.
5. Raise the heat to medium-high and boil off all the liquid.
6. If you choose not to grill, you can now brown the pork in its own remaining fat.
7. Garnish with cilantro and serve with lime wedges.
8. Or thread the pork onto 8 skewers and, when youre ready to eat, grill them lightly on all sides to brown before garnishing and serving.

pork shoulder, garlic, coriander seeds, other chile, cinnamon, nutmeg, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/crispy-pork-bits-with-jerk-seasonings-386713 (may not work)