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Ingredients
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    1   tablespoon 
    ground pasilla, New Mexico, or ancho chile pepper
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    1   teaspoon 
    ground coriander
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    2   
    cloves garlic, minced
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    1   teaspoon 
    snipped fresh oregano
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    1   teaspoon 
    finely shredded orange peel
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    1/2  teaspoon 
    ground black pepper
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    1/2  teaspoon 
    salt
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    1   pound 
    boneless pork shoulder roast, cut into 2-inch pieces
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    2   
    large onions, cut into wedges
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    1  14  ounce can 
    chicken broth
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    3/4  cup 
    orange juice
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    1   tablespoon 
    honey
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    12  4 - 6  inches 
    corn tortillas
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    Coarsely chopped fresh cilantro
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    Finely chopped green onion
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    Bottled green salsa
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    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, vit. C (mg) 24, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 658, Potassium (mg) 7035, calcium (mg) 172, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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