INGREDIENTS
1
(4 to 5 pound) boneless pork shoulder, boneless
4
Bay leaves
1
Chipotle pepper
4
large cloves Garlic
2
Limes
2
Onions
4
Oranges
1 1/2 tsp
Oregano, leaves
1 cup
Pickled jalapenos or banana pepper rings, store-bought
1/4
head Red cabbage
2
Red chiles
2
Red onions, small
2 cups
Chicken stock
1 1/2 cups
White wine vinegar or white balsamic vinegar
1
Salt and freshly ground black pepper
1/2 cup
Sugar
2 tbsp
Olive oil, extra-virgin
2 tbsp
Vegetable oil
16
Corn or flour tortillas
1 cup
Queso fresco
1
bottle Mexican beer