INGREDIENTS
2
Bay leaf
1
Cilantro
1/4 cup
Cilantro
1 tbsp
Coriander, ground
1 tbsp
Garlic, granulated
6 cloves
Garlic
1 tbsp
Italian oregano, dried
2
Jalapeno
2
Lime
1
Lime, wedges
1
Pickled red onions
10
Tomatillos
1
Yellow onion
1
Yellow onion, wedges large
1/2 cup
Chicken stock
1
Tomatillo salsa
1/2 tbsp
Ancho chili powder
1 tsp
Black pepper
1 tbsp
Granulated sugar
1 tsp
Kosher salt
1
Kosher salt
1
Kosher salt and freshly ground black pepper
5
Peppercorns, black
1 tbsp
Sea salt, smoked
4 tbsp
Olive oil, extra-virgin
1/2 cup
White wine vinegar
1 tbsp
Cumin, ground
1
Corn tortillas
1
Cotija cheese
1 cup
Water, hot
1
(4-5 pound) pork shoulder (cut into 2-inch pieces)
1
Orange (juiced)