INGREDIENTS
3
boneless pork shoulder, cut into 2” cubes, boneless
1
head Cabbage, purple
1/4 cup
Cilantro, leaves
3/4 cup
Green onions
1
Jalapeno pepper
1
Lime, juice from
1 tsp
Onion powder
1 tsp
Oregano
1 1/2 tsp
Powdered garlic
1
Red onion, small
2
Serrano chiles
1
Tomato
2 cups
Chicken broth
1 tbsp
Honey
2 tbsp
Mayonnaise
1 tsp
Black pepper, ground
1 tbsp
Brown sugar
1 tbsp
Chili powder
1 1/2 tsp
Salt
1 tsp
Sugar
1/2 cup
Olive oil
1/4 cup
Red wine vinegar
2 tbsp
Vegetable oil
1 tsp
Cumin, ground
1
Corn tortillas
1 1/2 cups
Orange juice
1 tbsp
Tequila
1 cup
Water