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Ingredients:
For the Cheese Crust:
2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 cup grated Parmesan cheese
For the Carnitas:
2 pounds pork shoulder, cut into chunks
1 onion, quartered
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
1 bay leaf
Salt and pepper to taste
1 cup chicken broth or water
2 tablespoons vegetable oil
Directions:
Cook the Carnitas:
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