Season pork on all sides with the 2 teaspoons of salt and 1/2 teaspoon pepper. Heat the 2 tablespoons of oil in a large dutch oven over medium-high heat. Once shimmering, add half of the pork and let brown on all sides until a nice golden crust forms, about 10 minutes, total. Remove pork from pot with tongs or a slotted spoon and repeat with remaining pork.

Add the chopped onion, 4 cloves garlic, 3 chopped carrots and season again with salt. Let vegetables brown in the rendered pork fat until soft and starting to brown.

Now add the 3 chiles, 2 bay leaves, pinch of cloves, 1/4 cup fresh lime juice, 4 cups broth and 14.5 ounce can diced tomatoes. Return the pork and any accumulated juice to the pot and bring to a boil.

Reduce heat to low and cook, covered until pork is tender, about 3 hours. Taste and add more salt and pepper if necessary, stir in cilantro and serve with lime wedges.