- make this recipe
- user reviews (2)
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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)
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.
- Servings Per Recipe 6,
- Calories 423,
- Protein (gm) 34,
- Carbohydrate (gm) 46,
- Fat, total (gm) 11,
- Cholesterol (mg) 91,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 9,
- Vitamin A (IU) 826,
- Vitamin 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 (DV %) 172,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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It is so easy to make. I love it. i slow cooked it for 12 hours and it was melt in your mouth soft and so flavorful. A+ for this recipe
4/12/2011 01:05:23 PM Report AbuseThis dish is fantastic! And, it could not be easier to make. I have made it twice within 2 weeks, due to family requests! It is delicious leftover, as well. My mexican husband loves it- we are addicted!
3/27/2011 09:11:57 AM Report Abuse