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4 1/2 pounds pork butt

6 cups water

7 strips orange zest

6 cloves garlic, minced

1 1/2 onions, diced

1 1/2 teaspoons crushed red pepper flakes

1 1/2 cinnamon sticks, preferably Mexican (see Note)

2 bay leaves

1 1/2 teaspoons oregano leaves, crushed

1 1/2 teaspoons kosher salt + salt to taste

1/4 teaspoon ground cloves

Finely chopped onion

Chopped cilantro

Fresh salsa verde or hot sauce

24 small corn tortillas, warmed

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