Salsa Verde Carnitas

Ingredients

• 3 1/2 pounds pork butt pork shoulder
• 2 cups salsa verde bottled, canned, or homemade
• 1 onion chopped
• 3 cups chicken stock
• 2 teaspoons cumin seeds toasted
• 2 teaspoons coriander seeds
• 1 tablespoon fresh oregano chopped, or 1 teas dried
• 1/2 cup chopped fresh cilantro
• salt
• 16 corn tortillas heated and softened
• 1/4 head cabbage very thinly sliced
• 1 teaspoon olive oil
• 1 teaspoon seasoned rice vinegar if you only have unseasoned, add 1/4 teaspoon of sugar to it
• salt
• pepper
• 1 avocado peeled, seeded, and chopped
• 1/2 cup cotija crumbled, Mexican farmer's cheese, or some grated Monterey Jack cheese
• crema mexican
• sour cream
• fresca
• fresca
• crema mexican
• cilantro leaves Chopped, for garnish, optional