Place the pork shoulder loin pieces into an 11 by 12-inch baking dish.

In a separate bowl, combine black pepper, ground cumin, California chile powder, New Mexico chile powder, cayenne pepper, and garlic powder.

Add whole cloves and bay leaves to the baking dish.

Toss the meat with the spice mixture and 2 cups of soybean oil to coat evenly.

Cover the baking dish and marinate in the refrigerator overnight or for at least 6 hours.

Preheat oven to 350 degrees F.

Bake the covered dish in the preheated oven for 45 to 60 minutes, or until the pork is tender.

Remove from oven and let cool slightly.

Once slightly cooled, chop the meat into small cubes.

Warm soft white corn tortillas.

Serve the chopped marinated pork on warm soft white corn tortillas.

Sprinkle with diced white onion and chopped cilantro.

Add a squeeze of fresh lime juice to each taco.