Carnita Tacos Recipe (with Video)

For the Carnitas
1. Take a 2-3 pound pork shoulder and cut into bite-sized pieces.
2. Season with 1 tablespoon cumin, salt, and pepper.
3. Add 2 tablespoons oil and mix.
4. Put in an oven-safe pan and throw 1 cinnamon stick on top.
5. Cover and place in a 300°F oven for around 3 hours. They are going to render down and cook in their own fat.
6. Once done you can crisp them up in a skillet or under your broiler.
For the Salsa Verde
1. Take 5-6 tomatillos, a quartered onion, 1 jalapeño, 2 Serrano peppers, and 2 cloves of garlic.
2. Place under the broiler until charred.
3. Now add all of it to a molcajete and pound until the texture you want.
4. You can do it in a blender if you prefer a finer texture.
5. Add salt and lime juice to taste.
For the Assembly
1. Take a corn tortilla and place over a burner if you have a gas stove for some char or if not warm up in a pan.
2. Lay down some of your salsa, your carnitas, some yellow onion.
3. Add sweet pepper to offset the heat of the salsa, and some fresh Cilantro on top and enjoy.