1. Heat olive oil in a large pot over medium-high heat.
2. Add pork shoulder and cook until browned, about 5 minutes. Add onion and garlic and cook until onion is translucent, about 5 minutes. Stir in cumin and oregano.
3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until pork is tender, about 1 hour.
4. In a medium bowl, whisk together flour and milk until smooth. Pour into the pot and stir until thickened, about 5 minutes.
5. Remove from heat and stir in cilantro. Season with salt and pepper to taste.
