Ingredients

• 1 pork butt (bone-in), ~6-8 lb
• 1 large yellow onion, sliced
• 2 Anaheim chiles, sliced
• 2 poblano peppers, sliced
• 2 jalapeños, sliced
• 2 tomatillos, halved (for pork bed)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp garlic powder
• Kosher salt, to taste
• 1/2 tsp freshly cracked black pepper
• 1/2 cup fresh cilantro, chopped
• 1/3 cup barbecue dry rub
• 2 tbsp neutral oil
• 1/2 medium yellow onion, chopped (for salsa)
• 1 jalapeño, chopped (for salsa)
• 1 serrano, chopped
• 3 garlic cloves, peeled
• 8 tomatillos, husked
• 1/4 cup water
• 1 ripe avocado
• 1/2 tsp dried oregano (for salsa)
• 1 tsp chicken bouillon powder
• 1 cup fresh cilantro, loosely packed (for salsa)
• 1 lime, juiced
• 16 corn tortillas
• 1/3 cup neutral oil, for frying

Steps

1. Build a veggie bed on a large roasting pan: scatter {{yellow onion, sliced:1 large}}, {{Anaheim chiles, sliced:2}}, {{poblano peppers, sliced:2}}, {{jalapeños, sliced:2}}, and {{tomatillos (for pork bed), halved:2}}. Season evenly with {{dried oregano:1 tsp}}, {{ground cumin:1 tsp}}, {{garlic powder:1 tsp}}, {{kosher salt:pinch}}, {{freshly cracked black pepper:1/2 tsp}}, and finish with {{fresh cilantro, chopped:1/2 cup}}.
2. Generously coat the pork: pat dry and rub all over with {{barbecue dry rub:1/3 cup}}. Place {{pork butt (bone-in):1}} directly on the veggie bed, fat cap up.
3. Roast low and slow at 250°F for 12 hours, uncovered, until the pork is fall-apart tender.
4. Shred the pork: remove the shoulder blade and excess fat, then shred {{pork butt (bone-in), cooked:as needed}} into bite-size pieces, tossing it with the rendered juices on the pan.
5. Start the avocado salsa: heat {{neutral oil:2 tbsp}} in a hot skillet. Add {{yellow onion, chopped (for salsa):1/2 medium}}, {{jalapeño, chopped (for salsa):1}}, {{serrano, chopped:1}}, {{garlic cloves, peeled:3}}, and {{tomatillos, husked:8}}. Sauté until well browned. Splash in {{water:1/4 cup}}, cover to steam briefly, then uncover and cook until the water evaporates. Let cool slightly.
6. Blend the salsa until smooth: to a blender add {{avocado:1}}, {{kosher salt:1/2 tsp}}, {{dried oregano (for salsa):1/2 tsp}}, {{chicken bouillon powder:1 tsp}}, {{fresh cilantro, loosely packed (for salsa):1 cup}}, and {{lime, juiced:1}}. Add the sautéed tomatillo-onion-chile mixture and puree until smooth; adjust seasoning to taste.
7. Make the taquitos: working one at a time, fill {{corn tortillas:16}} with warm {{pork butt (bone-in), shredded:about 4 cups}} and roll tightly.
8. Pan-fry: heat {{neutral oil, for frying:1/3 cup}} in a skillet over medium to medium-high. Place taquitos seam-side down and fry, turning as needed, until crisp and golden on all sides. Transfer to a paper towel–lined bowl to drain.
9. Serve hot with plenty of the avocado salsa spooned over or on the side for dipping.