Roast Pork With Mexican Oregano Spice Paste (Puerco Con Pasta De Oregano)

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Los Angeles Times

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Ingredients

1 (4 1/2-pound) pork butt

Oregano Spice Paste

Chipotle Salsa

8 cloves garlic

1 tablespoon Mexican oregano, crushed between palms

2 teaspoons salt, preferably kosher

1 tablespoon freshly ground black pepper

2 tablespoons lard or vegetable oil

1 medium onion, chopped

2 large cloves garlic, minced

Pan drippings from roast pork, optional

5 to 6 large tomatoes, or 1 (28-ounce) can plain-style tomatoes without liquid

1 1/2 teaspoons Mexican oregano

Sugar

1/2 teaspoon salt, or to taste

2 to 3 canned chipotles en adobo, with adobo sauce to taste

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