It's normally a pain to find fresh tomatillos but you can order them from the cool chile co if needed. This is really easy to make as well so it's a great dish to cook for friends, all the hard work is done in the morning so you can relax when your mates turn up later.
First take the skin of the pork shoulder and belly and put it to one side. Chop up the meat into reasonable sized chunks and throw it in a big sturdy pot.
Dehusk and chop the tomatillo, peel the garlic, chop up the chillies, the coriander, and the spring onion then throw it all in the pan. Pour in the relish and cover with stock; throw in the dry ingredients and give it a stir.
Rest the skin on top, cover your pan, and cook it all on about 120c for four hours. After four hours remove the skin; you can put that on a baking tray to cook for crackling later as a side dish.
Turn the oven up to about 170c, give it a bit of stir, return it to the heat without the lid on and give it another four hours. Keep an eye on it every now and again but if it looks like it's getting too dry add some water and put a lid on.
It's cooked when the meat is falling apart at a touch and the stock has reduced down to a thick sauce. Before serving break up the meat with a wooden spoon and check for seasoning.
I served mine with steamed corn tortilla, shredded fresh green chilli, red onions dressed in lime juice, sour cream, guacamole, shredded lettuce, and of course some typically mexican mature cheddar. This is great food to share and if you are lucky enough to have left overs it makes a truly sexy alternative to a bacon sandwich to shift your hang over in the morning.
Ingredients for four to six people depending on how beastly you are:
1.5 kilo Pork Shoulder Joint
1 kilo Pork Belly
600g Fresh Tomatillo
1 Jar Tomatillo Salsa (you could just use more tomatillos but I couldnt resist ordering this)
A bunch of Coriander
A bunch of Spring Onions
Green Chilli - use as many or as few as you like.
6 bulbs of garlic
1 tbsp Oregano and Cumin
1 litre of Chicken Stock