Boneless Pork Shoulder Chili Verde Tacos, with Fried Egg and Pickled Red Onions Recipe

Ingredients

• Smithfield Boneless Pork Shoulder
• 1 cup cumin
• 2 cups red chili powder
• 1 Tbsp. fresh oregano
• 3 limes, squeezed
• Tomatillo Salsa (recipe follows)
• Butter, as needed
• 4 flour tortillas
• 4 eggs
• Pickled Red Onions (recipe follows)
• 2 lb. tomatillos, husked and rinsed
• 2 whole white onions
• 6 cups roughly chopped fresh cilantro
• 2 fresh hot green chiles (jalapeños or serranos) to taste, stemmed
• 8 large garlic cloves
• Salt, to taste
• 1 cup red wine vinegar
• 1 cup water
• ½ cup salt
• ¼ cup sugar
• 1 large red onion, thinly sliced
• ½ jalapeño, thinly sliced