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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. kosher salt
- 1 Tbsp. dark brown sugar
- 1 Tbsp. paprika
- 3/4 tsp. garlic powder (granulated)
- 1 1/2 tsp. onion powder (granulated)
- 1 tsp. freshly ground black pepper
- 1/2 tsp. liquid smoke (optional)
- 4 lb. pork shoulder roast bone-in (also called blade roast or butt roast)
- 2 onions (large, sliced)
- 8 cloves garlic (smashed)
- 2 sprigs thyme
- 2 bay leaves
- 2 sprigs oregano
- 1/4 cup apple cider vinegar
- 3/4 cup chicken stock
- 3/4 cup ketchup
- 2 Tbsp. yellow mustard
- 2 Tbsp. apple cider vinegar
- 1 tsp. salt (or to taste)
- 9 oz. corn tortilla chips (restaurant style)
- 2 cups shredded pepper jack cheese (or Mexican blend)
- 1 cup guacamole
- 1 cup sour cream
- 1 cup salsa (or pico de gallo)
- barbecue sauce
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