Mexican Tacos Carnitas

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.