Trim the pork shoulder to remove any thick layer of fat. You want fat on the pork so definitely don’t trim it all, but you want the flavors to penetrate the meat so if there is a thick fat cap, trim it down to show the meat. Season the pork shoulder on all sides with 1 tsp black pepper and 2 tsp kosher salt. Heat a heavy bottomed sauté pan over medium high heat. Add a drizzle of olive oil and place the pork shoulder in the hot pan. Cook on all sides for about 2-3 minutes each or until well browned all the way around.

While the pork is searing, make the salsa verde. Core and cut the bell peppers and poblano into 2-inch pieces. Remove the seeds and stem from the jalapenos and cut into 1-inch pieces. Roughly chop the onion and smash the garlic cloves. Roughly chop the cilantro. Place the peppers, onions, garlic cloves and cilantro in a food processor with the remaining 1.5 tsp of salt, cumin, coriander, and chili powder to a food processor or blender and puree until smooth or when the peppers are very finely minced.  

Pour the salsa verde into a slow cooker and add the beer, chicken stock, and bay leaves. Mix with a wooden spoon. Add the seared pork shoulder. Cook on low for at least 12 hours and up to 18 hours. Turn the pork over in the slow cooker roughly halfway through cooking. The pork will be fall apart tender when cooked. Once cooked, remove the pork roast and shred in a large mixing bowl. Add about 1/2 of the salsa verde cooking liquid to the pork and mix to combine.  

Find more of Hailey McKenna's recipes at cookingandcussing.com.