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- 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 canchicken 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)
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,
- 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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