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Preparation

1. Preheat oven to 325° F. Dice the pork. Sprinkle the salt over diced pork and stir. Set aside.
2. Dice the onion, jalapeno and garlic. (If mild heat desired remove the seeds and membrane from jalapeno.) Squeeze juice from one lime (1/4 cup). Cut the other lime into wedges.
3. Heat a Dutch oven or oven-safe heavy pot over medium heat. Add vegetable oil and when oil starts to glisten add diced pork and brown pieces on each side.
4. Add onion, jalapeno and green chilies and sauté until golden. Add garlic and cook until lightly browned, using caution not to burn.
5. Add all 6 dried spices and cook for 2 minutes to bringing out their fragrance.
6. Deglaze the pot with fresh lime juice and broth. Scrape bits off sides and bottom of pot and cook for 2 minutes, until slightly thickened.
7. Add honey and stir thoroughly, bringing mixture to a medium boil.
8. Cover the pot and place in the oven. Bake for 1 hour until the meat is fork tender and falling apart.
9. Remove cover, stir gently and let rest for 10 minutes. Serve with corn tortillas and garnish with a squeeze of fresh lime and a sprig of cilantro.