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Ingredients
US|METRIC
12 SERVINGS
- 10 lb. pork shoulder roast
- 3 limes
- 1/3 cup sour orange juice (or lime juice)
- 15 garlic cloves
- 2 Tbsp. fresh oregano leaves (leaves stripped from about 6 sprigs)
- 1 Tbsp. dried oregano
- 2 Tbsp. apple cider vinegar
- 2 tsp. cumin
- 1 tsp. black pepper
- 1 tsp. salt
- 2 cans fire roasted diced tomatoes (Hunts)
- salt
- pepper
- 2 Tbsp. cornstarch
- 3 Tbsp. water
- 1 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 10 lb. pork shoulder roast
- 3 whole limes
- 1/3 cup sour orange juice (or lime juice)
- 12 whole garlic cloves
- 2 Tbsp. leaves (fresh oregano, leaves stripped from about 6 sprigs)
- 1 Tbsp. dried oregano
- 2 Tbsp. apple cider vinegar
- 2 tsp. cumin
- 1 tsp. black pepper
- 1 tsp. salt
- 30 oz. fire roasted diced tomatoes (Hunts)
- 1 tsp. salt
- 1 tsp. pepper
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