Salsa Verde Carnitas

Salsa Verde Carnitas 3 1/2 pounds pork butt (pork shoulder or pork carnitas) 2 cups salsa verde, bottled or canned 1 onion, finely chopped 3 cups chicken stock 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1 Tbsp fresh chopped oregano (or 1 teas dried) 1/2 C chopped fresh cilantro Salt 12 to 16 corn tortillas, heated and softened 1/4 head of cabbage, very thinly sliced 1 tsp olive oil 1 tsp seasoned rice vinegar (if you only have unseasoned, add ¼ teaspoon of sugar to it) Salt and pepper 1/2 C crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese Sour cream Chopped cilantro for garnish Trim off the excess fat from the roast. Place the meat in a heavy pan or Dutch oven. Add the salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer. When the meat is very tender when pierced, about 3 hours it is done. Can also be cooked in oven at 300 for about 3 hours or just throw it all in a crock pot and cook on low for 6-8 hours. Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, shred the meat into large pieces. Roast meat for 15 to 20 minutes until parts are brown and crispy. While the meat is roasting, remove the liquid in the casserole pan. Boil the juices, stirring, until reduced to 2½ cups, 8 to 10 minutes. Return the meat to the pan. Stir in chopped cilantro. Season with salt. Seasoned Cabbage Slaw Thinly slice cabbage and place in a medium sized bowl. Sprinkle on olive oil, seasoned rice vinegar, salt and pepper. You can also use white vinegar or apple cider vinegar in place of the rice vinegar. Sprinkle with a little sugar to balance out the acidity of the vinegar. Toss. Season to taste. Let sit for 10 minutes for the cabbage to absorb some of the dressing.