I've been craving Mexican for a long time and I found this recipe on Simply Recipes. It was delicious! I used bottled salsa verde and thought it tasted great. I didn't bother with the cabbage because I didn't feel like making another trip to the store. We were able to make three meals out of this. The first night I ate alone because Bobby had an impromptu dinner with his classmates. Two carnitas tacos and a diet coke really hit the spot!
- 3 1/2 pounds pork butt (pork shoulder)
- 2 cups salsa verde, bottled, canned, or homemade
- 1 onion, finely chopped
- 3 cups chicken stock
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 Tbsp fresh chopped oregano (or 1 teas dried)
- 1/2 cup chopped fresh cilantro
- 12 to 16 corn tortillas, heated and softened
- 1/4 head of cabbage, very thinly sliced
- 1 teaspoons olive oil
- 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
- Salt and pepper
- 1 avocado, peeled, seeded, and chopped
- 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
- Crema fresca, crema Mexican, or sour cream
- Chopped cilantro leaves for garnish
1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.
3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.