For Honey Lime Marinade
Mix the marinade ingredients in a ziplock bag.
Score the meat lightly, by taking a sharp knife and going across the meat in long strips (about 1-2 inches apart). Then cross the slits in a diamond pattern going back across the meat diagonally.
Let the meat cool by placing it in the refrigerator from 2 - 24 hours
When ready to cook, remove the meat from the marinade. Let excess juice drip off into bag, discard marinade and bag. Place meat on a plate.
Heat a small amount of olive oil in a dutch oven. Sear the meat on all sides, just until browned. Remove the pan from heat.
Pour about 2 cups of chicken or vegetable broth into the pan. Sprinkle meat generously with salt and pepper
Cover tightly and place in oven and cook for about 6-8 hours at 250 degrees
When meat is done, place on cutting board. Let sit for about 5 minutes, then shred or slice thin across the grain.
For Green Chile Lime Sauce:
Mix ingredients together in a bowl.
Set aside for later
Assembly:
Cook corn tortillas on a lightly greased pan over medium high heat just until soft on each side, or heat a small amount of canola oil in a fry pan and cook tortillas, flipping once. After the tortilla is cooked on one side, flip and fold in half. Drain on a paper towel after cooking.
Place some of the sliced meat on the tortilla, top with green chili lime sauce, top with additional desired toppings. Serve immediately.
