2 pounds boneless, skinless pork shoulder, cut into 1-inch cubes
1 pound skinless pork fatback, cut into 1-inch cubes
2 tablespoons ancho chile powder
1 1/2 tablespoons kosher salt
4 cloves garlic, pressed or finely minced
1 tablespoon pure chipotle powder (not chipotle chili powder)
1 tablespoon Mexican oregano,* crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sugar
1 1/2 teaspoons cayenne
3 tablespoons apple cider vinegar
2 tablespoons achiote paste*
Serving suggestions: corn tortillas, shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges
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