Heat olive oil in a large pot over medium-high heat and sear the pork shoulder for about 5-7 minutes on each side until golden-brown.

Blend tomatillos, cilantro, salt, ground cumin, jalapeños, onion, and garlic until smooth to create the verde sauce.

Pour the verde sauce over the seared pork in the pot, scraping any browned bits from the bottom and mixing well.

Add chicken broth and stir gently, bringing the mixture to a gentle boil.

Reduce heat to low, cover, and let simmer for approximately 1 hour.

For slow cooker option, transfer to slow cooker and cook on low for 6-8 hours.

Taste and adjust seasoning before serving.