Salsa Verde Carnitas Recipe

Ingredients

• 3 1/2 pounds pork shoulder, trimmed of excess fat (not all the fat, just the glaring excess fat), cut into large (3 to 4 inch) chunks
• 2 cups tomatillo salsa verde, bottled or homemade
• 1 1/2 cups chopped onion
• 3 cups chicken stock
• 2 teaspoons whole cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon dried oregano
• 1 bunch cilantro, roughly chopped, stems and tender leaves
• Salt
• 12 to 16 corn tortillas, heated and softened
• 1/4 head of cabbage, very thinly sliced
• 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