1. Warm 1 tbsp of olive oil in a large pan over medium-high heat. Add in carnitas and sear on all sides. Reduce heat to medium-low, cover, and continue cooking until internal temperature reaches 150 degrees, about 20 - 25 minutes.
2. Meanwhile, shred red cabbage, and set aside. Slice jalapenos into thin pieces. Warm 1 tbsp of olive oil in another pan over medium heat, and saute jalapenos until starting to soften and brown. Set jalapenos aside.
3. In the same pan the jalapenos were sauteed in, lightly fry corn tortillas, one at a time, until pliable (not crispy). This takes about 20-30 seconds per side, per tortilla. Add more olive oil as needed.

Chimichurri Sauce

1. Combine all chimichurri sauce ingredients in a blender, and blend until smooth.

To Assemble

1. Layer two corn tortillas together, then top with carnitas, followed by red cabbage, jalapenos and then drizzle with chimichurri sauce. And enjoy!