Directions

1. Season pork shoulder thoroughly with salt then add to a large ziplock bag or large sealable Tupperware.
2. Add grated garlic, cumin, pepper, dried oregano, orange juice, lime juice, and Clebby’s Avocado Oil to a jar. Stir or shake to combine then pour the marinade over the pork. Cover and refrigerate overnight, or for at least two hours.
3. Meanwhile, heat the broiler to high and line a sheet pan with foil. Add tomatillos, white onion, and jalapeno. Broil for 10 minutes, then flip and broil for another 10 minutes.
4. Add charred tomatillos to a blender with any juices left in the pan. Remove the skin from the white onion and the skin from the jalapeno, then add to the blender with the remaining ingredients for the Creamy Salsa Verde. Add to a large jar and place in the fridge until ready to use.
5. Remove pork from the refrigerator one hour before cooking to come to room temperature.
6. Preheat oven to 300°F.
7. Add the pork with the marinade to a large Dutch oven and cover with the lid. Roast in the oven for 2 hours. Remove the lid and increase heat to 325°F for another 2 hours.
8. The pork is ready when it is deeply golden and easily pierced with a knife.
9. Remove the pork from its juices and let cool on a cutting board.
10. Once cool enough to handle shred the pork. Add about one cup of the juices with 1 cup of the prepared salsa and toss to coat.
11. To serve, heat taco-sized tortillas in a hot skillet for a minute on each side. Add a scoop of shredded carnitas. Top with a spoonful of creamy salsa verde and sprinkle with crumbled cotija, shredded lettuce, chopped cilantro, and a few jalapeno slices.