Carnitas With Grilled Salsa Verde

• 3 1/2 oz achiote paste* (about 1/2 package)
• 8 garlic cloves, peeled
• 2 jalapeno chiles, chopped with seeds
• 1/2 cup distilled white vinegar
• 3/4 cup orange juice
• 1/2 cup fresh lemon juice
• 1/2 cup chopped fresh cilantro with stems
• 1/3 cup fresh lime juice
• 2 1/2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 5 pounds boneless pork shoulder (Boston butt), cut into 2-inch cubes
• 20 corn or flour tortillas
• Grilled Salsa Verde
• Sour cream
• Chopped red onions
• GRILLED SALSA VERDE
• Nonstick vegetable oil spray
• 2 pounds tomatillos,* husked, rinsed
• 1 cup coarsely chopped fresh cilantro
• 1/4 cup warm water
• 2 tablespoons fresh lime juice
• 1 jalapeno chile, halved, seeded
• Preparation
• Spray grill racks with nonstick spray. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add cilantro, 1/4 cup warm water, lime juice, and jalapeno; process until almost smooth. Transfer salsa to medium bowl. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
• *Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets

1. Preheat oven to 300u0b0F. Puree first 10 ingredients in blender until smooth.
2. Arrange pork in large roasting pan. Add achiote puree; mix to coat pork. Cover pan tightly with foil. Roast pork until very tender, stirring occasionally, about 3 1/2 hours. Cool slightly. Coarsely shred pork. Mound pork in large bowl; add enough juices from roasting pan by 1/4 cupfuls to moisten as desired. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool slightly. Cover and chill remaining pan juices. Chill pork uncovered until cold, then cover and chill. Before using, rewarm pork in large pot over medium heat, stirring and adding more pan juices to moisten, if desired.
3. Wrap tortillas in paper towels or clean kitchen towel. Microwave on high until heated through, about 1 minute. Fill warm tortillas with carnitas. Top with Grilled Salsa Verde, sour cream, and red onions.
4. *A paste made from achiote seeds; available at Latin markets

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Taken from www.epicurious.com/recipes/member/views/carnitas-with-grilled-salsa-verde-50003711 (may not work)