Dutch Oven Instructions:

1. Adjust oven rack to the lower third of the oven and preheat to 300 degrees F. Combine salt, chipotle powder, cumin, and coriander in a small bowl and mix until homogeneous.
2. Cut the pork shoulder into 3-4 equal-sized pieces. Season the pork with the spice mixture, being sure to coat all sides of each piece.
3. Heat olive oil in a Dutch oven over medium-high heat, until shimmering but not smoking. Add the pork and cook, turning every 2-3 minutes, until browned on each side. Once each side is browned, remove from the Dutch oven.
4. Pour 1/2 cup water into the Dutch oven and scrape up any browned bits from the bottom. Arrange the pork in a single layer in the Dutch oven, cover, and transfer to the oven. Braise for 3-4 hours, until the meat easily pulls with a fork.
5. Remove from the oven and pour the lime juice over the pork. Let cool, then shred using two forks.

Slow Cooker Instructions:

1. Cut the pork shoulder into 3-4 equal-sized pieces. Season the pork with the spice mixture, being sure to coat all sides of each piece.
2. [OPTIONAL, BUT RECOMMENDED]: Heat olive oil in a heavy-bottomed pot or deep skillet over medium-high heat, until shimmering but not smoking. Add the pork and cook, turning every 2-3 minutes, until browned on each side. Once each side is browned, remove from the pan.
3. Place the browned pork in the slow cooker and add 1/2 cup water. Cover and cook on LOW for 6-8 hours, until the meat easily pulls with a fork.
4. Pour the lime juice over the pork and shred. Serve immediately or store in the fridge for up to a week.