Place your pork in a bowl along with the oregano, cumin, chili powder and optional olive oil. Mix together to coat the pork pieces. When done, place them in a large saucepan.

Add the onions, bay leaves, lime juice, orange juice, and garlic cloves into the saucepan. Pour in enough water to cover the pork by 1". Bring mixture to a boil. Once boiling, cover loosely and cook for 20 minutes. Then, uncover and cook for another 20 minutes, giving a stir. If the liquid absorbs completely before the 40 minutes is up, add more water (about 1/2 cup at a time). When done, remove from heat and remove the bay leaves.

While the pork mixture is cooking, spiralize your plantains. Then, place the noodles into a food processor and pulse briefly until made into rice-like bits. Set aside.

Place the tomatillos into a medium saucepan and cover with water. Bring to a boil and then let simmer for about 10 minutes or until the tomatillos turn light green. Once done, pour into a colander. Then, place the tomatillos, lime juice, salt, jalapeno, onion and cilantro into a food processor and blend until a salsa. Taste and adjust to your preference with more salt, lime juice, etc. Set aside.

10 minutes before your pork is done, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic. Let cook for 30 seconds and then add in the plantain rice. Stir and pour in half of the chicken broth. Stir and let plantain rice reduce. Once reduced, add in the remaining chicken broth and let reduce again. Taste and if the consistency is right, stir in the avocado and cook for three more minutes. If not, add in more chicken broth and continue to reduce. When done, divide onto three plates.

Top the plantain-avocado rice with the carnitas and then top each with salsa verde. Enjoy!