- 3½ pounds pork butt (pork shoulder or pork carnitas)
- 2 cups salsa verde, bottled or canned
- 1 onion, finely chopped
- 3 cups chicken stock
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 Tbsp fresh chopped oregano (or 1 teas dried)
- ½ C chopped fresh cilantro
- 12 to 16 corn tortillas, heated and softened
- ¼ head of cabbage, very thinly sliced
- 1 tsp olive oil
- 1 tsp seasoned rice vinegar (if you only have unseasoned, add ¼ teaspoon of sugar to it)
- Salt and pepper
- ½ C crumbled Cotija Mexican farmer’s cheese, or some grated Monterey Jack cheese
- Sour cream
- Chopped cilantro for garnish
- Trim off the excess fat from the roast.
- Place the meat in a heavy pan or Dutch oven.
- Add the salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer.
- When the meat is very tender when pierced, about 3 hours it is done.
- Can also be cooked in oven at 300 for about 3 hours or just throw it all in a crock pot and cook on low for 6-8 hours.
- Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan.
- With 2 forks, shred the meat into large pieces.
- Roast meat for 15 to 20 minutes until parts are brown and crispy.
- While the meat is roasting, remove the liquid in the casserole pan.
- Boil the juices, stirring, until reduced to 2½ cups, 8 to 10 minutes.
- Return the meat to the pan.
- Stir in chopped cilantro.
- Season with salt.
Seasoned Cabbage Slaw
- Thinly slice cabbage and place in a medium sized bowl.
- Sprinkle on olive oil, seasoned rice vinegar, salt and pepper.
- You can also use white vinegar or apple cider vinegar in place of the rice vinegar.
- Sprinkle with a little sugar to balance out the acidity of the vinegar. Toss.
- Season to taste. Let sit for 10 minutes for the cabbage to absorb some of the dressing.