Salsa verde pulled pork

For the salsa verde:

Preheat the oven on Broil position. Place the tomatillos and jalapeño on a baking sheet and broil until they're blackened, about 5 minutes, carefully flip over the tomatillos and jalapeño and broil for 5 more minutes. At this point they will blackened and cook, ready for the next step.

In a food processor or blender, combine the chopped onion, cilantro, lime juice, salt and pepper. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.

For the Pork:

Heat the oven to 325°F

Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides.

In a heavy bottomed pan or a Dutch oven, warm the oil over medium-high heat. Sear the pork on all sides, working in batches as necessary to avoid excess humidity. When you are finished searing all the meat, put it back in the pan and add the carrot, onion, pepper, garlic and let that cook for about 5 minutes. Add the liquids (stock and liquid smoke) and let that cook until it begins to simmer, then cover the Dutch oven and transfer to the oven.

Let the pork cook for 2.5 to 3 hours. Total cooking time will be 2 to 3 hours, depending. The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). Transfer the pork to a large bowl, shred the meat into pieces. Remove any large pieces of fat or bones.

Strain the cooking liquid. Moisten the pork with the salsa verde, cooking liquid and barbecue sauce. Start with a little liquid, mix, then add more until the pork is as wet or dry as you like.