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Ingredients
  • subheading: For the marinade:
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ⅓ cup freshly squeezed lime juice
  • ¼ cup olive oil
  • 1 tablespoon white vinegar
  • 4 garlic cloves peeled
  • ¼ cup slivered white onion
  • 4 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups coarsely chopped fresh parsley leaves
  • 2 cups coarsely chopped fresh mint leaves
  • subheading: For the pork and tacos:
  • 4 pounds boneless pork butt very thinly sliced, ¼ inch or thinner (see note)
  • 2 ¾ cups slivered white onions
  • Vegetable oil for cooking the pork
  • 6 to 12 large thin pita breads or 6 to 8 large 8- to 10-inch flour tortillas
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