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Ingredients
  • ½ cup salsa
  • 3 bay leaves
  • 1 tablespoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons pepper
  • 1-½ teaspoons garlic powder
  • 4 whole cloves
  • 1-¼ cups water
  • 2 medium onions, chopped
  • 1 bone-in pork shoulder roast (6 to 7 pounds)
  • 24 corn tortillas (6 inches) or taco shells, warmed
  • Optional toppings: Shredded cheese, sour cream and chopped tomato, onion and cilantro
Steps
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