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Ingredients: Makes 6 servings
1 dry guajillo pepper2 tablespoons apple cider vinegar2 ounces chopped yellow onion½ tablespoons sugar½ teaspoon ground black pepper½ tablespoon dried oregano½ tablespoon ground cumin½ tablespoon ground cinnamon½ tablespoon ground allspice½ cup orange juice1½ tablespoons salt4 pounds, 10 ounces bone-in pork shoulder
Serving size:4 ounces
Nutritional Information: Nutrition Info (per serving): 130 Calories, 3.5 g Fat, 0.5 g Saturated Fat, 30 mg Cholesterol, 265 mg Sodium, 13.5 g Carbs, 5 g Sugar, 13 g Protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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