Ingredients
  • 1   tablespoon ground pasilla, New Mexico, or ancho chile pepper
  • 1   teaspoon ground coriander
  • 2   cloves garlic, minced
  • 1   teaspoon snipped fresh oregano
  • 1   teaspoon finely shredded orange peel
  • 1/2  teaspoon ground black pepper
  • 1/2  teaspoon salt
  • 1   pound boneless pork shoulder roast, cut into 2-inch pieces
  • 2   large onions, cut into wedges
  • 1  14  ounce can chicken broth
  • 3/4  cup orange juice
  • 1   tablespoon honey
  • 12  4 - 6  inches corn tortillas
  •  Coarsely chopped fresh cilantro
  •  Finely chopped green onion
  •  Bottled green salsa
  •  Lime wedges (optional)
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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 (µg) 24.19, Cobalamin (Vit. B12) (µg) 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
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