3 pounds boneless pork shoulder, cut into 2-inch pieces
1/4 cup vegetable oil
2 teaspoons ground coriander
3 cloves garlic, chopped
2 strips orange zest, removed with a vegetable peeler
2 sprigs fresh oregano
1 white onion, halved, one of the halves kept intact and the other finely chopped
Twenty-four 6-inch corn tortillas, warmed
2 cups thinly sliced red cabbage
1/2 cup finely chopped fresh cilantro
6 radishes, thinly sliced
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