Directions

1. 1. Rinse pork shoulder and pat dry, dice into 2-inch cubes
2. 2. Season lightly with salt and pepper and let rest for 20 minutes, until meat is lightly tempered
3. 3. Make salsa verde by pureeing tomatillos, jalapeños, garlic, yellow onion, cumin, vegetable stock and 60 g salt until smooth