3 pounds pork shoulder / shredded 2-3 pounds green tomatillos / diced 1 cup green salsa (one small can) 1 onion / diced 1 jalapeno pepper / diced, seeded and de-veined 2 anaheim chiles / diced, seeded and de-veined 2 cups chicken broth 1 teaspoon black pepper 2 or 3 garlic cloves / mashed 1 teaspoon cumin 1 teaspoon garlic salt
• Smoke pork shoulder for 6-8 hours with hickory chips and/or applewood chips. • Shred pork. Reserve roughly half shoulder for chile verde, save the other half for pulled pork sandwiches. • Combine all ingredients in slow cooker and cook 6-8 hours. • Alternative – cook in Dutch oven on stovetop at low heat for 4 hours or until tomatillos break up and pork is (even more) tender.