INGREDIENTS
2
lbs pork shoulder ((or Boston butt roast) cut into 5 or 6 small pieces (in Charlotte we use pork from Grateful Growers Farm, which is sold at the Matthews Farmers’ Market and Hillbilly Produce))
3 tsp
oregano
2 tsp
pepper
1 tsp
salt
1/2 tsp
cumin
1
onion (cut into 6 or 8 chunks)
3 cloves
garlic (whole)
1
recipe salsa (Tomatillo (Link in notes. Use this recipe or can be purchased at Trader Joe’s, though theirs is a bit salty))
1 1/2
recipe corn tortillas (See recipe link in notes)
2
avocados (sliced)
cilantro