INGREDIENTS
1/2 cup
Cilantro, fresh
6 cloves
Garlic
1 can
Green chilis
1/2 cup
Green onion
2
Jalapeno
1
Onion
1 can
Tomatoes
1 can
Salsa verde
1 tbsp
Olive oil
1 can
Enchilada sauce, green
2.5 pounds pork shoulder (cut into large chunks and trimmed of excess fat)