Directions

• Pulled Pork:
• Mix together all of the dried spices and rub into all sides of the pork. Place vinegar and water in bottom of slow cooker. Carefully add pork (so you don’t wash off spices). Cover and cook on low for about 8 hours.
• Remove pork and shred (remove any large fatty pieces and discard). Add juices from slow cooker as desired
• Roasted Fideo Pasta:
• Heat oil in a frying pan over medium-high heat. Add the noodles and onions, stirring constantly. If using regular fideo or vermicelli pasta, break the noodles up into short (3 inch) pieces with a wooden spoon.
• Continue to fry noodles until most are golden brown in color. (It’s okay–some will be dark brown.) Add the garlic. Add the tomatoes, chipotle, chicken stock, cumin and oregano, and salt and pepper to taste. Reduce heat to medium and simmer until most of the liquid is absorbed and noodles are tender, about 10 minutes.
• Chile de Arbol Glaze:
• Heat a non-stick skillet over medium-high heat. Roast dried árbol chiles and the clove of garlic, tossing occasionally, for about a minute. Remove from skillet and set aside. Rinse tomatillos and pat dry.
• Roast tomatillos in the same skillet over medium heat for about 5 to 7 minutes, turning tomatillos occasionally, until the skin has started to char and the tomatillos have softened.
• Puree the roasted chiles de árbol, garlic and half of the tomatillos in a blender until smooth. Add the remaining tomatillos and pulse for a few seconds until salsa is desired consistency.
• Rajas:
• Sauté the onions and poblano peppers in the olive oil until soft and set aside.
  
• Calabacitas:
• Sauté the onion in oil. Add the squash, zucchini and chilies. Mix and cook, covered, for 20 minutes. Add the corn and seasonings and cook 5 minutes longer. Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.
• Pickled Onions:
• Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
• Assembly:
• Place the roasted Fideo pasta in a bowl. Add carnitas, rajas, calabacitas, pickled red onions and top with sliced avocado, a fried egg, and crumbled queso fresco. Drizzle Chile de Arbol glaze and garnish with cilantro.