INGREDIENTS
1 Leaves
cilantro leaves
1 2-inch
corn tortillas
15 oz
enchilada sauce
3
garlic cloves
1 tsp
ground coriander
1 tsp
ground cumin
24 servings
kosher salt
3 tbsp
light brown sugar
1/4 cup
lime juice
24 servings
lime wedges
1/8 cup
pineapple
1/4 cup
pineapple juice
2 lb
pork shoulder
24 servings
red cabbage
1
yellow onion