Carnitas Burrito with Tomatillo Salsa Verde

Ingredients

Carnitas
• 1 lb. pork shoulder
• 2 tsp. cumin
• 1 tsp. fresh sage, minced
• 1 tbsp. fresh oregano, minced
• 2 garlic cloves
• 1 tsp salt
• Pork stock (enough to cover)

Tomatillo Salsa Verde
• 1 lb. tomatillos
• 1 garlic clove
• ¼ onion
• 1 Serrano pepper
• ¾ tsp. salt
• ¼ tsp. sugar
• 1 tsp. lime
• 2 tbsp. cilantro

Other Fixings for Burrito
• (4) Whole Wheat Tortillas
• 2 cups cooked white rice seasoned with lime juice, olive oil, cilantro, salt and pepper (all to taste)
• 2 cups shredded lettuce
• Half avocado, sliced

Instructions

Carnitas
1. In a large pot, combine pork shoulder, cumin, sage, oregano, garlic, and salt.
2. Cover pork with pork stock just enough to cover the meat.
3. Braise for 2 hours over a low-medium simmer.
4. 30 minutes before pork should be done, pre-heat oven to High Broil.
5. Transfer braised pork to baking dish, including the liquid, to keep the pork moist.
6. Broil on High for 10 minutes.

Tomatillo Salsa Verde
1. Remove the husk and the stem from the tomatillos and wash well.
2. Boil tomatillos for 20 minutes until they evenly turn a dull green color.
3. Drain tomatillos and transfer to a blender.
4. Add garlic, onion, Serrano pepper, salt, sugar, lime, cilantro and blend until fully combined.
5. Chill and serve.

Final Assembly
1. Lightly heat the tortillas on the stove until warm (or microwave).
2. Place ingredients in the bottom center of the tortilla: cilantro-lime rice, shredded pork, lettuce, avocado, and salsa verde. Fold sides over and roll tortilla.