3 pounds boneless pork shoulder or country-

style pork ribs, with fat left on

1 teaspoon kosher salt

Warm corn tortillas

Tomatillo Salsa

Diced avocado

Chicharrón (fried pork skin), broken up Diced white onion

Chopped cilantro

Tomatillo Salsa

6 medium tomatillos, husked and washed
½ cup diced white onion, (about half a

small onion)

1 large serrano chile, stemmed

12 sprigs cilantro, stemmed (¼ cup packed

leaves)

½ teaspoon kosher salt, or more to taste

Cook the Pork: Preheat the oven to 325°F. Cut the pork into 3-inch chunks and place in a baking dish just large enough to hold the meat in one layer. Toss the meat with salt and add 1 inch of water. Wrap the dish with foil and cook at for 2½ hours, or until the meat is very tender when poked with a sharp knife.

Poke a hole in foil and cool the meat in the stock for 30 minutes. Remove large pieces of fat and break up the meat with 2 forks, not too small. The carnitas may be eaten immediately or chilled and reheated.

Make the Tomatillo Salsa: In a food processor, pulse the tomatillos until they form a chunky puree. Add the onion, serrano chile, cilantro, and salt, and pulse to make a chunky, thick puree.

Taste for salt and add more as needed. Use immediately. If the tomatillos are very juicy, drain off some of the liquid that forms in the salsa.

To Serve: Pile the meat into warm corn tortillas. Top with tomatillo salsa, avocado, a couple of small pieces of chicharrón, and some white onion and cilantro. The best!

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