Step 1

First cut the pork butt into bite-sized pieces, removing excess fat as you go.

Step 2

Then heat a heavy bottom, dutch oven pan over high heat, and drizzle in a bit of oil. Working in batches, sear the outside of the pork chunks on all sides, taking care not to overcrowd the pan.

Step 3

Remove each batch of seared pork to a clean plate as you work through the batches.

Step 4

Once all the meat is seared replace all the meat and any juices that may have collected back into the pot.

Step 5

Add the salsa verde to the pan, scraping the bottom to loosen any bits and deglaze the pan.

Step 6

Add the chicken stock to the pan and stir to combine.

Step 7

Bring to a simmer and then reduce to medium-low heat and allow the sauce to reduce by half. This could take up to 3 or 4 hours.

Step 8

As the sauces nears full reduction, scrape the bottom of the pan to keep it from burning.

Step 9

Before serving stir in the fresh lime juice and lime zest, if you wish.

Step 10

Stir in the chopped fresh cilantro and garnish with more lime and cilantro.