what I learned tonight

while making shredded pork tacos with salsa verde (with photos*):

*I forgot to take pictures of the food when we were eating... so I had to get out leftovers for photos.

re: making shredded pork

-it takes a long time (3.5 hours at 350 degrees while sitting in a mixture of delicious things)

-it's called "pulled pork" because you pull it apart with forks when it's done.

re: salsa verde

-tomatillos come with husks and can be found near the peppers (not near the tomatoes).

-fresh cilantro is really cheap.

-it's best if you don't rub your eyes after de-seeding jalapenos.

-and if peppers somehow make their way under your fingernails... it burns.

re: corn tortillas

-no matter how hungry you are, these are best when warmed and filled with things, and not good for pre-dinner snacking straight out of the bag.  (I knew this one, but tested it.  gross.)

re: avocados

-nothing.  I already knew what I needed to know about avocados tonight.

these turned out pretty good, but not at all as spicy as I was anticipating (which was just fine with me.. I was just hoping for more spice for Matt and Molly.)