Add the pork loin pieces to a large bowl. Season with 2 teaspoon salt, garlic powder, onion powder, dried oregano, cumin, and black pepper.
Then, add the juice of one lime over it. Stir well until coated. Cover with a lid or wrap and refrigerate for 1 hour, a few hours, up to overnight.
Coat the pork pieces Work with 2-4 pieces of pork at a time. Add them to the flour and coat them lightly. Shake off excess.
Then, dip them into the milk. Make sure the entire piece is moist.
Next, place the pork back in the flour, ensure the piece is completely coated, shake off excess.
Set on the parchment paper lined pan. Repeat with the rest of the pork. Discard any leftover flour and milk.
Fry the pork chunks Add ½ inch of oil to a large skillet. Heat over med-high. Add enough pieces to the skillet so they fit without touching, fry in batches.
Fry for 5-6 min., turn occasionally to brown on all sides. Remove one piece, use a thermometer to make sure it is at least 160°F. Remove the fried pork and place on a plate or pan.
Season the pork with a pinch of salt and serve with hot sauce and lime wedges, if desired.