Salsa Verde Carnitas

Name: Salsa Verde Carnitas
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); 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

theolivescene.com

Cooking Time: 20-25 Servings: 6Products needed:Traditional 18 Year Balsamic VinegarIngredients: 3 1/2 lb pork butt (pork shoulder) 2 c salsa verde, bottled, can

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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)
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