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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. pork shoulder roast (or butt)
- 1 Tbsp. canola oil
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. smoked paprika
- 1/2 Tbsp. cumin
- 1 1/2 tsp. onion powder
- 2 tsp. chipotle chili powder
- 1 tsp. oregano
- 1/4 tsp. cayenne
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1 Mexican beer (12 ounce)
- 1/2 cup orange juice
- 2 limes (juiced)
- 1 chipotle chiles in adobo (large or 2 small, minced)
- 3 cups cooked rice
- 2 Tbsp. chopped fresh cilantro
- 1 lime (juiced)
- 4 inches whole wheat tortillas
- 2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 2 cups cherry tomatoes (or tom tom, chopped)
- 1/2 sweet onion (medium, finely chopped)
- 1 jalapeno (ribs and seeds removed, finely chopped)
- 1 avocado (halved, pitted, peeled and cut into small cubes)
- 1 lime (juiced)
- 3 Tbsp. fresh chopped cilantro
- 1 pinch sugar
- 1 pinch salt
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