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Ingredients
  • 1 pineapple
  • 2 ½ teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder
  • 3 ½ pounds pork shoulder or Boston butt, cut into 2-inch chunks
  • 1 ½ cup chicken stock
  • ¼ cup apple cider vinegar
  • 1 (7-ounce) can chipotles in adobo
  • 1 small white onion, quartered
  • 2 garlic cloves, crushed
  • subheading: Optional Ingredients:
  • 12 corn tortillas, for serving
  • 1 cup chopped cilantro, for serving
  • 2 limes cut into wedges, for serving
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