Tacos de carnitas de cerdo con salsa verde de tomatillo

Ingredientes

• 8 oz tomatillos
• 2 green chilis (eg jalapeno, serrano (or more/less to taste))
• 1/2 onion (small)
• 8 stems fresh cilantro/coriander ((approx), main stem removed)
• 1 clove garlic
• 1/2 onion
• 3 lb pork shoulder (or eg Boston butt)
• 4 cloves garlic
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 cup orange juice
• 8 tortillas (small, corn or wheat as you prefer)
• 1 avocado
• 1 oz queso fresco or cotija cheese (or a little more as needed)

Preparación

1. 1

   --- For salsa verde ---

2. 2

   Remove the papery casing from the tomatillos and wash off any stickiness. Place them whole along with the chilis in a pan of boiling water and simmer, uncovered, for approx 10 minutes.

3. 3

   Drain the pan and put the tomatillos and chilis in a blender or food processor along with the roughly diced onion, cilantro and roughly chopped garlic. Blend until smooth then transfer to a dish. The sauce can be covered and refrigerated for a few days until needed, as suits. You may just need to add a little water to thin it slightly before using.

4. 4

   --- For carnitas ---

5. 5

   Pat dry the pork and cut into chunks around 2in/5cm cubes. Crush the garlic and mix it with the salt, paprika, oregano and cumin. You can add a little oil, if you like, to make it slightly easier to rub on the pork but I don't find it's usually needed. Rub the mixture all over the meat (don't worry if it doesn't spread over completely). Cut the onion into slices.

6. 6

   --- For slow cooker method ---

7. 7

   Place the onion in the bottom of a slow cooker in a layer.

8. 8

   Put the chunks of meat into the slow cooker, on top of the onion, and pour over the orange juice. Turn on low and leave to cook for approx 7-8 hours.

9. 9

   --- For stove top method ---

10. 10

    Warm a little oil in a Dutch oven/heavy based pot/pan over a medium-high heat so that you get a thin layer over the bottom. Add the pieces of meat and cook for a couple minutes each side to sear them. Once they are seared all over, create a slight space to once side and add the onion and cook a couple minutes to gently soften.

11. 11

    Mix the onion through the pork, pour over the orange juice and bring to a simmer. Cover and reduce the heat so that the liquid continues to simmer and cook, turning the pork now and then and if needed, adding a little extra orange juice. The pork doesn't need to be submerged in liquid - just halfway is fine - but you don't want it to become dry. Cook until the meat is fall apart tender, around 1 1/2 - 2 hours.

12. 12

    --- For both methods - to finish ---

13. 13

    Once pork is cooked, remove the chunks of meat and shred with two forks. To crisp up the edges, warm a little oil in a skillet/frying pan and cook just enough of the meat at a time so that you have a thin layer. Turn after a couple minutes and cook another couple minutes until you get crispy edges on a few sides.

14. 14

    Make up the tacos with some of the meat, some tomatillo salsa verde, a few cubes or slices of avocado and a bit of cheese crumbled on top, or to your taste.