Trim excess fat from pork shoulder and cut into large chunks.

Crush garlic cloves.

Wrap garlic, coriander seeds, dried chile, and cinnamon stick in cheesecloth.

Place pork in a deep skillet or saucepan.

Add the cheesecloth sack, nutmeg, and salt to the pan.

Add water to cover the pork and bring to a boil over high heat.

Reduce heat to low and simmer until the pork is very tender (about 1 1/4 hours), adding water as necessary.

Remove and discard the cheesecloth sack.

Raise the heat to medium-high and boil off all the remaining liquid.

Brown the pork in its own remaining fat.

Garnish with chopped fresh cilantro.

Serve with lime wedges.

Optional: Thread the pork on skewers and grill lightly on all sides to brown before garnishing and serving.