Place the cilantro, jalapeño, garlic, onion, cumin, lime juice, cream and mayo in a food processor and blend until smooth. Add salt to taste and blend again to incorporate. This sauce can be stored in the refrigerator for up to three days.

Trim the fat and skin off the pork shoulder, this step is completely optional. Then cut it in half to end up with two large pieces and remove the bone.

Season the meat with salt to taste and place it in a large roasting or baking dish. Bake in a pre-heated oven at 375ºF (190ºC) for 1 hour.

Take the pork pieces out of the oven and flip them over. Raise the oven temperature to 450ºF (232ºC) and bake them again for about 30 more minutes or until golden brown making sure to turn the meat over every 5-8 minutes. Once the meat is cooked, shred it on a cutting board and set aside.

Warm the corn tortillas in a hot pan for about 5-10 seconds per side. You can also fry them in a little bit of oil. Place them on a plate and cover them with a towel or paper towel.

To assemble the tacos put some of the carnitas on one or two corn tortillas and garnish with the cilantro, white onion, cilantro lime sauce, hot sauce, avocado and lime wedges.