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2.5-3 pounds pork shoulder

2 teaspoons ancho chile powder

2 teaspoons chipotle chile powder

1 teaspoon ground cumin

4 cloves garlic

juice of one orange

water to cover

salt + pepper

1 large or 2 small avocados

3 Tbs cilantro

6 scallions, white + light green parts only, minced

1/2 lime, juiced

1 tablespoon neutral oil


corn tortillas, about two per person

feta or cotija cheese, crumbled

1.5 cups shredded cabbage

1 lime, cut into small wedges

cilantro, minced

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