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Saturday, April 09 2011


  • 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  2-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- to 6-inch 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°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 facts

  • Servings Per Recipe 6 servings (2 tacos each)
  • Calories423, 
  • Total Fat (g)11,
  • Saturated Fat (g)3, 
  • Monounsaturated Fat (g)4, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)91, 
  • Sodium (mg)658, 
  • Carbohydrate (g)46, 
  • Total Sugar (g)9, 
  • Fiber (g)2, 
  • Protein (g)34, 
  • Vitamin C (DV%)41, 
  • Calcium (DV%)17, 
  • Iron (DV%)33, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:14 am   |  Permalink   |  0 Comments  |  Email

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