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Ingredients
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 bone-in pork shoulder roast (5 to 7 pounds)
  • ½ cup unsweetened pineapple juice
  • ½ cup reduced-sodium soy sauce
  • ½ cup beef stock
  • ¼ cup lime juice
  • 2 Anaheim peppers, seeded and diced
  • 16 flour tortillas (8 inches)
  • 1 cup creme fraiche or sour cream
  • 2 cups shredded Monterey Jack cheese
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