savings in
 
Ingredients
  • see savings
    On Sale
    1   tablespoon 
    ground pasilla, New Mexico, or ancho chile pepper
  • see savings
    On Sale
    1   teaspoon 
    ground coriander
  • see savings
    On Sale
    2   
    cloves garlic, minced
  • see savings
    On Sale
    1   teaspoon 
    snipped fresh oregano
  • see savings
    On Sale
    1   teaspoon 
    finely shredded orange peel
  • see savings
    On Sale
    1/2  teaspoon 
    ground black pepper
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1   pound 
    boneless pork shoulder roast, cut into 2-inch pieces
  • see savings
    On Sale
    2   
    large onions, cut into wedges
  • see savings
    On Sale
    1  14  ounce can 
    chicken broth
  • see savings
    On Sale
    3/4  cup 
    orange juice
  • see savings
    On Sale
    1   tablespoon 
    honey
  • see savings
    On Sale
    12  4 - 6  inches 
    corn tortillas
  • see savings
    On Sale
     
    Coarsely chopped fresh cilantro
  • see savings
    On Sale
     
    Finely chopped green onion
  • see savings
    On Sale
     
    Bottled green salsa
  • see savings
    On Sale
     
    Lime wedges (optional)

Directions
1.
In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.
2.
In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves. Pour liquid over all.
3.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
4.
Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. Drizzle meat with some of the cooking liquid.
5.
Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.
Nutrition information
Per Serving: cal. (kcal) 423, Fat, total (g) 11, chol. (mg) 91, sat. fat (g) 3, carb. (g) 46, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 9, pro. (g) 34, vit. A (IU) 826.03, vit. C (mg) 24.21, Thiamin (mg) 0.89, Riboflavin (mg) 0.67, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.96, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 1.4, sodium (mg) 658, Potassium (mg) 7035, calcium (mg) 171.64, iron (mg) 5.94, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Zesty Weeknight Fare: Crunchy Chicken Taco Salad
..., and taco salad. Her taco salad was always one of the dishes my sisters and I looked forward to the most... own version of her taco salad, using kale instead of iceberg lettuce and usually leaving out the meat... altogether. But when I stumbled across this Crunchy Chicken Taco Salad with a dash of lime, a sprinkling... read more...
Tacos With a Twist: 10 Fresh Ideas for Dinner
... to do with it.) I remember Those Tacos every time I order or make Mexican food. But while they were a... filling breakfast-for-dinner option. Mango Fish Tacos These are not your typical Mexican tacos...Several years ago on a trip to Mexico, I ate the very best tacos of my life. I was staying in a... read more...
Slow Cooker Mexican Beef Stew
... recent weekend to make this Slow Cooker Beef Stew, which is chock full of delicious Mexican flavors... add 1/4 cup of homemade salsa for flavor and cumin instead of thyme to punch up the Mexican flavors... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products