Salsa Verde Carnitas – The Olive Scene

Ingredients

• 3 1/2 lb pork butt (pork shoulder)
• 2 c salsa verde, bottled, canned, or homemade
• 1 onion, chopped
• 3 cups chicken stock
• 2 teaspoons cumin seeds, toasted
• 2 teaspoons coriander seeds
• 1 tablespoon chopped fresh oregano (or 1 teas dried)
• 1/2 cup chopped fresh cilantro
• Salt
• 12 to 16 corn tortillas, heated and softened
• 1/4 head of cabbage, very thinly sliced
• 1 teaspoon olive oil
• 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