INGREDIENTS
Juice and zest of 2 limes
1 tbsp
honey
1 tbsp
olive oil, plus more for drizzling
2 tbsp
chili powder
1 tsp
ground coriander
1 tsp
ground cumin
2 tsp
kosher salt
2
lbs. pork shoulder (or butt), trimmed of excess fat and cut into bite sized pieces
6
to 8 tomatillos, husked, rinsed and coarsely chopped
1/2
onion, coarsely chopped
1/2
jalapeno, coarsely chopped (with seeds)
2
garlic cloves, smashed
3/4 cup
coarsely chopped fresh cilantro leaves
1
avocado, diced
Juice of 1 lime
1 tsp
ground cumin
1 tsp
kosher salt
12
small corn tortillas, warmed
Roasted Tomatillo Guacamole
Cotija cheese, crumbled
Sour cream
Shredded cabbage