INGREDIENTS
3
lbs Pork shoulder, boneless
4
Ancho chilies, whole dried
3
Bay leaves
3
Chipotle chilies, whole
6
medium cloves Garlic
2
Onions, thinly sliced (about 2 cups), medium
2 tsp
Oregano, dried
4
Pasilla chilies, whole dried
1/2 cup
Raisins
1 qt
Chicken stock, homemade or store-bought low-sodium
1 cup
Frozen orange juice concentrate
2 tbsp
Fish sauce, Asian
1
Kosher salt
2 tbsp
Vegetable oil
2 tbsp
White vinegar
1 tbsp
Cumin, ground
1
Corn tortillas