6 pounds boneless pork shoulder, 15-20% fat content
10 tablespoons ground dried mild Red chile
20 small hot chile tepin, crushed
2 tablespoons garlic powder
4 tablespoons dried Mexican oregano leaves, ground up
1 tablespoon ground black pepper
2 tablespoons crushed red peppers
2 tablespoons whole cumin seeds, lightly toasted and then crushed in a
mortar and pestle
2 tablespoons fine salt
1/2 cup ice water
1/2 cup cider vinegar
10 tablespoons ground dried mild Red chile
20 small hot chile tepin, crushed
2 tablespoons garlic powder
4 tablespoons dried Mexican oregano leaves, ground up
1 tablespoon ground black pepper
2 tablespoons crushed red peppers
2 tablespoons whole cumin seeds, lightly toasted and then crushed in a
mortar and pestle
2 tablespoons fine salt
1/2 cup ice water
1/2 cup cider vinegar