Crock pot carnitas with salsa verde

Season the pork shoulder on both sides with salt and pepper and sear in a very hot skillet; set aside.

In a measuring cup mix chicken stock, orange juice, lime juice, sliced or minced garlic, oregano, paprika, granulated garlic and onion, and cumin.

Put the seared pork in the crock pot, pour over the liquid, add bay leaves, cover and cook low about 8 hours, until it falls apart.

For the salsa verde, blister tomatillos, onion, garlic and jalapenos.

Put the blistered vegetables in a very hot oven about 15 minutes, until they slump and turn jammy.

Transfer to a food processor, removing the jalapeno stems; add cilantro, chicken bouillon powder and lime juice and blitz.

Refrigerate the salsa so the flavours develop through the day.

Take out the pork, shred it, spread it on a baking sheet (without parchment, which burns) and broil a few seconds to blister and crisp the edges.

Blister corn tortillas and assemble tacos with pork, salsa verde, chopped onion and cilantro.

Variation: serve in a bowl with rice, beans and vegetables instead of as tacos.