Ingredients
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons salt
- 1/2 teaspoon dried oregano
- 2 pounds pork shoulder roast
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 chipotle in adobo plus 1 teaspoon adobo sauce
- 1/2 cup beer, such as Modelo Especial
- 1/2 teaspoon grated orange zest (1/2 orange)
- 12 flour tortillas
- 8 radishes, thinly sliced
- 1 small head savoy cabbage, thinly sliced
- 1/2 cup cilantro leaves, roughly chopped
- 1/2 cup sour cream
- 1 cup crumbled feta cheese
- 1 avocado, diced
- 3 Roma tomatoes, chopped
- 3 limes, cut into wedges
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