1 5 pound pork butt (pork shoulder) - Bone in is best
4 Roma tomatoes
2 jalapenos, seeded and minced
1 large white onion, chopped
½ cup apple juice
1 TBSP apple cider vinegar
2 TBSP lime juice
3 cloves garlic, mined
1 TBSP chili powder
1 tsp kosher salt
1 tsp cracked black pepper
For the Salsa:
6-8 tomatillos, cleaned and stems removed
3-4 jalapenos, seeded and cut in half
Water to cover
1 medium white onion, chopped
½ bunch cilantro, chopped
3-4 ripe Haas avocados, chopped
1. In either a Dutch oven with an oven preheated to 350F, or in a slow cooker set on low, mix together the tomatoes, jalapenos, onion, apple juice, lime juice, garlic, chili powder, salt and pepper. Put in the pork butt, turn to cover with vegetable mixture, and cover. Roast in the oven for 3-4 hours or until very tender. Alternately, cook on low in the slow cooker for 8 hours.
2. Remove the pork from the pan and allow it to cool slightly. Pick over the roast and remove any fat or bones. Shred the pork (this is the ‘pulling’ of pulled pork) with a fork.
3. Strain the pan juices. Return the vegetables and pulled pork to the pot. Skim fat from the pan juices, and return strained, defatted juices to the pork and vegetables.
4. Meanwhile, place the tomatillos and jalapenos for the salsa in a medium saucepan. Add just enough water to cover, and bring to a boil. Reduce the heat and simmer until tomatillos are very soft. Place tomatillos and jalapenos in a blender and process until very smooth.
5. Add tomatillo mixture to onions and cilantro, mix well. You can adjust the consistency of the salsa by adding a bit of the cooking water from the tomatillos. Season with salt to taste, cover and chill.
6. To serve, warm tortillas in foil in a slow oven. Place about 3-4 TBSP of the pork on each tortilla. Top with salsa, a bit of fresh lime juice, and a dollop of sour cream.