INGREDIENTS
1
pork butt, bone in
1
Bell pepper, Red and Orange
1 tsp
Coriander, Ground
3 cloves
Garlic
1 1/2 cups
Onions
2
Oranges
3
Poblanos
1 cup
Chicken stock
1 1/2 tbsp
Kosher salt
1 tsp
Pepper
1
Toppings
2 tbsp
Olive oil
2 tbsp
Cumin
12
Corn tortillas (6-inches), soft
2 cups
Pineapple juice