INGREDIENTS
1
Pork shoulder, about 4-5 lbs
1
Carrot, large
2 tsp
Epazoteor mexican oregano, ground dried
6 cloves
Garlic
1
piece Ginger, fresh
2
Limes
1
Onion
3
sprigs Thyme, fresh
2 tbsp
Lime juice, fresh
1
Black pepper, freshly ground
1/2 tsp
Red pepper flakes
1
Sea salt
1 tbsp
Olive oil
1
Corn tortillas
10 1/2 cups
Pear cider, fresh
You will need