INGREDIENTS
4 lb
Pork shoulder, boneless
2
Anaheim peppers
2 tbsp
Cilantro, fresh leaves
4 cloves
Garlic
1 1/2 tsp
Oregano, dried
2 tbsp
Parsley, fresh
2 cups
Chicken broth
1 1/2 tbsp
Lime juice, fresh
1 tsp
Black pepper
1/4 tsp
Red pepper flakes
1 1/2 tsp
Salt
2 cups
Tricolor slaw mix
1/2 cup
Apple cider vinegar
1 tbsp
Canola oil
1 tbsp
Olive oil
1 tsp
Cumin, ground
12
(6 inch) corn tortillas