Meanwhile, in small bowl, mix dried yellow chile, cumin, 1/2 teaspoon salt, the garlic and 1 tablespoon lime juice to form a paste. Rub paste on all sides of pork shoulder. Using small knife, cut 6 slits in pork; place 1 onion wedge in each slit. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork in oil, turning to brown on all sides. Cover; reduce heat to low. Cook, turning once, 1 to 1 1/2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove from skillet; keep warm.