Slow-Cooked Carnita Tacos with Roasted Tomatillo Salsa

ingredients

• 4 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 Tablespoon cumin
• 4 teaspoons dried oregano (preferably Mexican)
• 1 large onion, cut into 8 pieces
• 1/2 cup chicken or beef broth
• 2 avocado, halved, pitted, sliced
• Fresh cilantro sprigs
• Sliced red bell peppers (optional)
• Corn tortillas
• Roasted Tomatillo Salsa

preparation

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork, pour in broth. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Shred pork. If desired, sear meat in cast iron skillet. Transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

roasted tomatillo salsa

ingredients

• 1 pound tomatillos (about 6 large), papery husks removed, rinsed
• 1/2 large onion, cut into thirds
• 2 serrano chiles, halved, seeded
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup (loosely packed) fresh cilantro leaves

preparation

Preheat oven to 375°F. Toss first 5 ingredients in 8x8x2-inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.