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Ingredients
  • 2 ½ pounds trimmed, boneless pork shoulder blade roast
  • 2 teaspoons kosher salt
  • black pepper, to taste
  • 6 cloves garlic, cut into sliver
  • 1 ½ teaspoons cumin
  • ½ teaspoon sazon (I used homemade)
  • ¼ teaspoon dry oregano
  • ¾ cup reduced sodium chicken broth
  • 2 to 3 chipotle peppers in adobo sauce (to taste)
  • 2 bay leaves
  • ¼ teaspoon dry adobo seasoning (I used Goya)
  • ½ teaspoon garlic powder
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