Ingredients

The following ingredients have 9 Servings
  • 3½ pounds pork butt (pork shoulder or pork carnitas)
  • 2 cups salsa verde (bottled or canned)
  • 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)
  • ½ cup chopped fresh cilantro
  • Salt
  • 12 to 16 corn tortillas (heated and softened)
  • ¼ head of cabbage (very thinly sliced)
  • 1 tsp olive oil
  • 1 tsp seasoned rice vinegar (if you only have unseasoned, add ¼ teaspoon of sugar to it)
  • Salt and pepper
  • ½ cup crumbled Cotija Mexican farmer's cheese (or some grated Monterey Jack cheese)
  • Sour cream
  • Chopped cilantro for garnish

Instruction

  • Trim off the excess fat from the roast.
  • Place the meat in a heavy pan or Dutch oven.
  • Add the salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer.
  • When the meat is very tender when pierced, about 3 hours it is done.
  • Can also be cooked in oven at 300 for about 3 hours or just throw it all in a crock pot and cook on low for 6-8 hours.
  • Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan.
  • With 2 forks, shred the meat into large pieces.
  • Roast meat for 15 to 20 minutes until parts are brown and crispy.
  • While the meat is roasting, remove the liquid in the casserole pan.
  • Boil the juices, stirring, until reduced to 2½ cups, 8 to 10 minutes.
  • Return the meat to the pan.
  • Stir in chopped cilantro season with salt.