Slow-Cooked Carnitas with Minted Tomatillo Salsa | Something New For Dinner

Ingredients

• 1 T kosher salt
• 1 T chile powder
• 1 T Spanish smoked paprika
• 1 t dried oregano
• 1 t ground cumin
• 4 pound pork shoulder (also called pork butt – don’t ask me why!)
• 1 1/2 onions
• 1 orange
• 2 limes
• 8 cloves garlic
• 1 cinnamon stick, broken into pieces
• 3 bay leaves
• 1/4 cup olive oil
• 2 pounds tomatillos, skins removed
• 1 – 2 jalapeno peppers (to taste)
• 1 large handful mint
• 1 large handful cilantro
• 4 ounces feta cheese, crumbled
• 1 avocado, sliced for garnish (optional)
• 12 large tortillas (your choice of corn or flour)
• 3 limes, cut into wedges and halved