Cazuela Tacos with Cerdo en Salsa Verde

Cut the Pork shoulder into large chunks, approximately 5cm cubes. Place the Pork shoulder in a large pot and cover with water. Add 50g of White onion, 10g of Garlic cloves, and 10g of Salt. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the Pork shoulder is fork-tender. Skim any foam that rises to the surface. Once cooked, remove the Pork shoulder from the broth, reserving the broth for later use if desired, and let it cool slightly. Shred the cooked Pork shoulder using two forks.

While the pork is cooking, prepare the salsa verde. Remove the husks from the Tomatillos and rinse them thoroughly. Place the Tomatillos, Serrano chiles, Jalapeño chiles, 100g of White onion, and 30g of Garlic cloves on a baking sheet. Roast under a broiler or in a hot oven (200°C/400°F) for 10-15 minutes, turning occasionally, until the vegetables are softened and lightly charred in spots. Alternatively, you can boil them until softened.

Transfer the roasted Tomatillos, Serrano chiles, Jalapeño chiles, 100g of White onion, and 30g of Garlic cloves to a blender. Add 50g of Cilantro, 500g of Chicken broth, and 5g of Salt. Blend until smooth. Taste and adjust seasoning if necessary.