Salsa Verde Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
liquid	44%	12%
fat	0%	1%
aromatics	15%	8%
acid	0%	0%
salt	0%	0%
vegetables and beans	26%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1588 g	3 1/2 pounds pork shoulder, trimmed of excess fat (not all the fat, just the glaring excess fat), cut into large (3 to 4 inch) chunks
	2 cups tomatillo salsa verde, bottled or homemade
240 g	1 1/2 cups chopped onion
720 g	3 cups chicken stock
4 g	2 teaspoons whole cumin seeds
4 g	2 teaspoons coriander seeds
1 g	1 teaspoon dried oregano
1 g	1 bunch cilantro, roughly chopped, stems and tender leaves
	Salt
	12 to 16 corn tortillas, heated and softened
225 g	1/4 head of cabbage, very thinly sliced
5 g	1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
	Salt and pepper
200 g	1 avocado, peeled, seeded, and chopped
56 g	1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
	Crema fresca, crema Mexican, or sour cream
	Chopped cilantro leaves for garnish

Method: 4 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a great recipe! My husband and I both love it and so do our friends and family. Sometimes I plan a dinner party just so I can make this dish! It's a good party food since it serves so many, and people enjoy constructing their own tacos when we set up a” — a cook

“I would give 4.5 because the method lacks finesse.Last night I made the green verde sauce (added a poblano pepper to the recipe along with 4 cloves of garlic). I also roasted the onions and pepper on the sheet pan with the tomatillos. Once done I put it in the” — a cook