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Ingredients
  • 2 pounds pork butt or shoulder roast
  • 1 yellow onion, halved
  • Kosher salt
  • 1 ounce guajillo chiles (about 6 medium), stemmed and seeded
  • 1 cup canned tomato puree or strained tomatoes
  • ½ cup apple cider vinegar
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon ground cumin
  • 4 cloves garlic, peeled
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