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Ingredients
  • 2 tablespoons manteca (pork lard) or vegetable oil
  • 2 ⅓ pounds pork shoulder roast or Boston butt, cut into 2-inch pieces
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1 cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • 2 bay leaves
Steps
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