Pork Carnita Tacos and Tomatillo Salsa

From 100 Days of Real Food

I love using my crock pot these days and this was yummy and made lots!

Ingredients:

• 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces 
• 3 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 onion, cut into 6 or 8 chunks
• 3 garlic cloves, whole

Toppings:

• Tortillas
• 1 recipe tomatillo salsa (or regular salsa.  There were no tomatillos at Winco when I made this so we just used regular salsa and it was still great! I will put the recipe for the tomatillo salsa at the bottom in case you want to try it out.)
• avocado
• shredded cheese
• plain greek yogurt

Directions

1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
2. Throw onion and garlic on top of pork.
3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
4. When finished discard the onion and garlic. Drain meat and shred with a fork

Tomatillo Salsa:

Ingredients:

• 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
• ½ cup white onion
• ¾ cup cilantro leaves
• 1 tablespoon fresh lime juice
• 1 jalapeno or serrano pepper, seeded and roughly chopped

Directions:

1. Preheat broiler on high.
2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
4. Cool in refrigerator until ready to serve.