YIELD: 21/2 lbs. Marinade: 4 Tbsps. paprika, ground 2 Tbsps. cumin, ground 3 Tbsps. coriander, ground 1 Tbsp. cinnamon, ground 1 Tbsp. allspice, ground 1 Tbsp. garlic, granulated 3 lbs. pork shoulder, boneless Water, as needed 4 oz. carrots, trimmed, rough chopped 4 oz. celery, trimmed, rough chopped 4 oz. onion, trimmed, rough chopped 1/2 cup Ancho chili purèe 1 oz. Chipolte chili purèe Combine marinade ingredients (paprika through garlic) and rub into meat. Cover and refrigerate for 12 ...

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