Step 1

Broil the pork. Arrange a rack in the upper third of the oven and heat the broiler to high. Place the pork on a rimmed baking sheet and season with 1 teaspoon of the salt. Broil until lightly browned, about 2 minutes. Flip the pork and broil for 2 minutes more. Transfer the meat to a 6-quart or larger slow cooker.

Step 2

Char the vegetables. Arrange the tomatillos, jalapeños, poblanos, and onion skin-side up in a single layer on the same baking sheet. Use the heel of your hand to flatten the jalapeños and poblanos slightly. The vegetables can touch, but should not overlap. You may need to broil in two batches. Broil until slightly charred, 2 to 4 minutes.

Step 3

Steam the peppers. Use tongs to transfer the jalapeños and poblanos to a medium bowl. Cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, peel off and discard the skin. Transfer the peeled peppers and any accumulated liquid to the slow cooker.

Step 4

Add charred vegetables, broth, and seasonings to slow cooker and slow-cook. Add the charred onion, tomatillos, and any accumulated liquid to the slow cooker. Add the garlic, broth, cilantro, oregano, and remaining 1 teaspoon salt. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.

Step 5

Shred the pork. Use a slotted spoon or tongs to transfer the pork to a cutting board. Shred into bite-sized pieces with 2 forks.

Step 6

Blend the sauce. Purée the sauce directly in the slow cooker with an immersion blender until smooth or to desired consistency. (Alternatively, blend the sauce in a regular blender.) Return the pork to the slow cooker and add the beans. Stir to combine until beans are heated through. Ladle into bowls and serve with chopped cilantro and lime wedges.