Ingredients:
3 1/2 lbs pork butt
2 c. salsa verde
3 Tbs. minced onion
3 cubes chicken bouillion or 3 Tbs. granules
2 tsp. cumin seeds
2 tsps coriander
1 tsp. oregano
chopped fresh cilantro
salt
3 c. water
tortillas
1 tsp. olive oil
1 tsp. vinegar
salt and pepper
sour cream
cheese

Directions:
Trim excess fat from the roast. Put into a large casserole or roasting pan. Unwrap bouillion, add spice pkt. to 3 c. warm water and stir well. Pour over meat. Bring to a boil over high heat; reduce, cover and simmer until meat is very tender when pierced, about 3 hours.

Preheat oven to 400. Remove meat from liquid in pot and put meat into a roasting pan. With two forks tear meat into large shreds. Roast meat in oven for 15 to 20 minutes until parts are brown and crispy.

While meat is roasting, skim and discard fat from liquid. Boil remaining juices, stirring, until reduced. Approximately 8 to 10 minutes.

Return meat to dutch oven, stirring in juices. Season with salt and pepper.

Served with warm tortillas, cheese, and sour cream.