INGREDIENTS
2 lb
Boneless pork shoulder or pork loin
Garlic peeled and crushed
1/2
Juice and zest of orange
1 tap
Dried oregano or 20 fresh leaves
2 taps
Kosher salt
1 tap
Ground black pepper
1 1/2 taps
Chili powder
1/2
Large peeled onion
1/2 cup
Chicken or vegetable stock
2 tbsps
Agave nectar
1 tbsp
Fresh cilantro or parsley
6 inch corn or flour tortillas