Slow-Roasted Pork Taquitos with Avocado Salsa

In a large disposable aluminum pan, create a bed of sliced onion, halved Anaheim chiles, poblano peppers, jalapeños, and tomatillos.

Season the vegetables with dried oregano, cumin, garlic powder, salt, and freshly cracked black pepper. Top with fresh cilantro.

Generously coat the entire pork butt on all sides with barbecue rub, pressing it into the meat.

Place the seasoned pork butt on top of the bed of vegetables. Roast in an oven preheated to 250°F for 12 hours.

After roasting, remove the pork from the oven. The meat should be very tender. Remove the shoulder blade bone and the fat cap, then shred the pork using forks or tongs.

To make the salsa, heat olive oil in a large skillet over medium-high heat. Add chopped onion, a whole jalapeño, a serrano pepper, garlic cloves, and whole tomatillos.

Sauté the vegetables until they begin to char and soften. Add water to the pan, cover with a lid, and steam until the water has evaporated and the vegetables are fully cooked.

Transfer the cooked salsa vegetables to a bowl and allow them to cool down.

In a blender, add the flesh of one avocado, salt, dried oregano, chicken bouillon powder, a large handful of cilantro, and the juice of half a lime.

Add the cooled, roasted vegetables to the blender.

Blend on high until the salsa is completely smooth and creamy. Pour into a serving bowl.

To assemble the taquitos, place a small amount of the shredded pork onto a corn tortilla and roll it up tightly.

Heat vegetable oil in a skillet over medium heat. Carefully place the rolled taquitos seam-side down in the hot oil.

Fry the taquitos, turning occasionally, until they are golden brown and crispy on all sides.

Remove the taquitos from the pan and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the avocado salsa.