INGREDIENTS
3
garlic cloves
1 tbsp
cilantro
1/2 tsp
salt
1/2 tsp
oregano
1/2 tsp
chili powder
1/2 tsp
ground cumin
1/2 tsp
paprika
1/2 tsp
pepper
1/4 tsp
cayenne pepper
5 lb
pork shoulder roast
1/2 cup
pineapple juice
1/2 cup
soy sauce
1/2 cup
beef stock
1/4 cup
lime juice
2
anaheim peppers
16 8-inches
flour tortillas
1 cup
creme fraiche
2 cups
monterey jack cheese