Posted by: Jess Clark
1 5 pound pork shoulder, ideally bone-in
1 teaspoon each cumin and fennel seeds
10-15 tomatillos
1 large onion, quartered
5 cloves of garlic, peeled
3-5 jalapenos, stems removed but left whole
2 limes
1 bunch cilantro
Garnish: diced avocado, sliced radish, lime wedges
Preheat oven to 325. In a Dutch oven, heat a couple tablespoons of oil over high heat. Pat the pork dry and season all over with salt, pepper, cumin, and fennel. Brown on all sides until golden, about 3-4 minutes per side. Leave the pork in the pan, fat side up. Scatter tomatillos, onion, garlic, and jalapenos around the sides, and toss them around so they get some pork fat on them. Squeeze two limes over the whole thing. Cover and pop in the oven for 2-3 hours, until the meat is ultra-tender and falls apart when you poke it with tongs. Take the meat out and put it on a plate. Grab the cilantro leaves in one hand and the stems in the other and twist to separate. Add the leaves to the pot and discard the stems.
Using a blender, blend the vegetables very carefully in batches, only filling the carafe 1/3 full and holding the blender lid down with a pot mitt or kitchen towel. Season with salt and bring to a simmer. Thin with water if desired, but the texture should be about right. Shred the pork and return it to the pot; let it heat through.
Serve with diced avocado, sliced radishes, and lime wedges on the side. Yum!
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