INGREDIENTS
1
Cilantro
1
head Garlic
2 7 ounce cans
Green chiles
1
Onion, medium
1
batch Avocado sauce
1
Tortilla shells
2 tsp
Pepper
1
Salt
3 tsp
Cumin
1
batch Quick pickled purple coleslaw
2
large handfuls Hickory wood chips (optional)
4 pounds boneless pork roast or a 5-6 lb bone in pork shoulder**see note