Add water (about 3 cups) until the pork pieces are half submerged. Add the oregano, cumin black pepper, salt and dried chiles. Bring the mixture to a boil, then cover and place in the oven until tender (about 2 hours). Stir every 30 minutes.

Carefully remove the pot from the oven and transfer some of the pork shoulder to a cutting board with tongs or a slotted spoon. Chop the pork and discard the bacon.

Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Add enough chopped pork to cover the bottom of the pan to a depth of about ½”. Press down with a spatula or weight it down with a cast-iron grill press. Cook until crisp and lightly browned (about 5 minutes) Turn over half way through cooking.