INGREDIENTS
2 1/2 lb
pork shoulder roast, cut into ½ inch cubes
2
lbs tomatillos
2 cups
chicken stock
2 tbsp
coconut oil
1
yellow onion, diced
4
garlic cloves, minced
1
bunch cilantro
Juice from 1 lime
1
jalapeno
1 tbsp
cumin
1/2 tsp
smoked paprika
1/2 tsp
black pepper
Sea salt