INGREDIENTS
1/2 tsp
Chipotle, powder
1 cup
Cilantro, leaves
2
Garlic cloves
1 tsp
Garlic powder
1
Guajillo chile, dried
2
Limes, wedges
1 tbsp
Onion flakes, dried
2 tsp
Oregano, dried
1
Pineapple
1
Yellow onion, small
1 1/2 cups
Chicken stock
2 1/2 tsp
Kosher salt
1
Sea salt, Flaky
1/4 cup
White vinegar
1 tsp
Cumin seeds
12
Corn tortillas
3½ pounds pork shoulder or butt, cut into 2-inch chunks