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If our ancestors could try this dish, I believe that after one taco they would approve. This new-school hybrid spin-off combines two of Mexico’s most iconic pork taco preparations: Cochinita Pibil (pit-cooked pork) and Carnitas (whole fried pork). What results is a sweet, earthy, smokey roast that is tender and juicy inside, and finished to crispy caramelized perfection on the edges.

This is my sister, Indra’s, pork taco recipe and by far the most requested taco filling in our family. I hope you love it.

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