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Slow-Cooked Carnitas Tacos

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2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried oregano (preferably Mexican)

1/2 large onion, cut into 4 pieces

1 avocado, halved, pitted, sliced

Fresh cilantro sprigs

Corn tortillas

Roasted Tomatillo Salsa

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