Here's my version, its a published recipe but I can't remember where I copied it.
Serves eight
2 cups olive oil
4 pounds pork butt, trimmed and cut into 1 1/2-inch chunks
2 heads garlic, chopped
Salt and fresh-ground black pepper
1/2 large yellow onion, diced
1 bunch cilantro
3 limes, sliced
Salsa
3 pounds tomatillos, peeled and quartered
2 fresh jalapeños, sliced (add more if you like heat)
2 garlic cloves, diced
1/2 large yellow onion, quartered
Directions
1. In a large stock pot, heat the oil at medium-high and add the pork and garlic. Season with salt and pepper to taste. Bring to a boil and then lower to a simmer. Slow-fry the pork for approximately 1 hour, stirring occasionally.
2. While the pork is cooking, in a large container add two cups of water to the salsa ingredients. Blend with a hand mixer until chunky and well combined.
3. When the pork is browned and well cooked on all sides, remove 3/4 of the oil. Add the onion and cook for 10 minutes.
4. Add the salsa to the pork and simmer for approximately 90 minutes, seasoning to taste with salt and pepper, until the pork is well braised and tender enough to pull apart with your fingers. Divide among eight bowls. Garnish with cilantro and a squeeze of lime. Serve with corn tortillas
