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Pork Carnitas Tacos with Cherry-Chipotle Salsa
Ingredients
  • 2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon ground chipotle chile powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • 2 ½ pound boneless pork shoulder, trimmed and cut into 2- to 3-inch pieces
  • ¼ cup manteca* or coconut oil
  • 1 ¼ pound fresh sweet cherries, pitted (about 3 ½ cups)
  • 12 cloves garlic
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoon lime juice
  • 12 to 16 5 to 6 inch corn tortillas, warmed
  • Sliced radishes
  • Lime wedges
Steps
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