8-10 Corn Tortillas, warmed
Set the oven to low broil. Remove tomatillos from their husks and rinse well. Cut them in half and add tomatillos to a sheet pan in a single layer. Broil 8-10 minutes until the skin blackens slightly.
In a blender add tomatillos, small white onion, garlic, vinegar, cilantro, jalapeno, and salt. If you want the salsa hotter, do not deseed the jalapenos.
Cut pork butt into 3-4 inch sections and cut off any excess fat. Rub all sides of pork generously with Chipotle Lime Rub and Chili Verde Sea Salt.
In a large Dutch oven over medium high heat add in 3 Tbsp Hatch Chili Olive Oil and heat until shimmering. Add the pork to the pot, in batches if needed, careful not to overcrowd the pan, and sear each side of pork about 2-3 minutes a side until they are golden brown.
Add 1 cup salsa Verde and Mexican lager to the pot. Bring to a boil, then reduce heat to medium low, cover and cook for 2-3 hours or until meat shreds easily with a fork. Remove meat from the pot and shred with a fork
To serve pork carnitas, warm your tortillas then layer with shredded pork, spoonful of fresh salsa Verde, cilantro, cotija cheese, Mexican Crema, and a squeeze of lime.