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Ingredients
  • subheading: For the Spice Mix:
  • 1 tablespoon dried onion flakes
  • 2½ teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder
  • subheading: For the Pork Shoulder:
  • 1 pineapple, skin on and ends trimmed
  • 3½ pounds pork shoulder or butt, cut into 2-inch chunks
  • 1 dried guajillo chile
  • 1 small yellow onion, quartered
  • 2 garlic cloves, smashed
  • 1½ cups chicken stock
  • ¼ cup white vinegar
  • subheading: To serve:
  • Flaky sea salt, to taste
  • 12 corn tortillas
  • 1 cup cilantro leaves
  • 2 limes, cut into wedges
Steps
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