Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)

Ingredients

• 3  allspice 
• 0.5 cup cilantro leaves coarsely chopped
• 1 teaspoon cumin seeds 
• 3 medium garlic clove peeled
• 2  jalapeno stemmed
• 3 pounds boston butt pork shoulder cut into 1-inch pieces
• 1.5 teaspoons salt divided
• 1.5 pounds tomatillos husked rinsed (15 to 18)
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan
• pot
• blender
• slotted spoon

Directions

1. In a 3-quart saucepan, cover the tomatillos and chiles with cold water and bring to a boil. Reduce the heat and simmer the vegetables uncovered, turning occasionally, until the tomatillos are tender and khaki-green all over but still intact, about 15 minutes. Reserve the cooking liquid.
2. Heat the cumin, allspice berries, and clove in a small, dry skillet over medium heat, shaking the pan or stirring the spices until they are fragrant and the cumin is a few shades darker, about 1 minute.
3. Put the spices in a blender along with 1 cup of the tomatillo cooking water and blend until the spices are ground. Using a slotted spoon, gently lift the tomatillos and chiles out of the remaining cooking water and put them in the blender along with the garlic, cilantro, and 1/2 teaspoon salt. Blend until smooth.
4. Pat the pork dry and season with the remaining 1 teaspoon salt.
5. Heat the oil in a wide, heavy 4- to 5-quart pot over medium-high heat and brown the pork in batches without crowding, turning occasionally, about 8 minutes per batch.
6. Return all the meat to the pan and add the tomatillo sauce. Bring to a simmer, stirring to coat the meat, then reduce the heat. Simmer the pork, covered, stirring occasionally, until the meat is tender and the sauce is thickened, 1 1/2 to 2 hours. If necessary, continue to cook uncovered to thicken the sauce. Shred the meat with two forks.
7. Make tacos with the accompaniments.
8. NOTE: The pork in green sauce will keep chilled for 3 days.ACCOMPANIMENTS: Warm corn tortillas, Mexican crema or sour cream, chopped white onion, chopped cilantro
9. Reprinted with permission from Just Tacos by Shelley Wiseman, © 2011 Taunton Press