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© Meredith Corporation. All rights reserved. Used with permission.
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.
Place pork mixture in a 3 1/2- or 4-quart slow cooker; top with onion wedges. Pour broth and orange juice over all in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
Preheat oven to 350°F. 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.
Wrap tortillas in foil; heat in oven for 10 minutes or until warm. To serve, top tortillas with meat, cilantro, and green onions. Serve with salsa and, if desired, lime wedges.