Step 1

Generously coat pork shoulder in olive oil, then season well with salt and pepper.

Step 2

Add to large dutch oven, slow cooker, or instant pot.

Step 3

Add stock, seasonings, and green chile sauce.

Step 4

In oven: cook 3 hours at 350 degrees, until pork is soft and shreds when pulled with a fork.

Step 5

In slow cooker: cook on low for 8 hours, until pork is soft and shreds when pulled with a fork.

Step 6

In pressure cooker: set to 55 minutes on high pressure (65 if using frozen pork shoulder), natural release.

Step 7

Remove pork to a large bowl.

Step 8

Using two forks, or your hands, pull pork to shred (or you can remove pork from green chile sauce and roughly chop on a cutting board, then add back to chile).

Step 9

Top with chopped green onions and optional sliced jalapenos.

Step 10

Serve with cheese wraps, tortillas, salad, or over macaroni and cheese for a delicious carnitas dinner!