The Stew:

In a large skillet, add oil, then garlic, and cook for a minute. Quickly add pork butt, then add salt, black pepper, lemon pepper, and oregano. Brown for several minutes, turning as necessary. Work in batches if needed – this stew is best if the pan isn’t crowded and a deep golden brown is achieved on all sides of the meat.

Watch the heat carefully, the liquid at the bottom should be looking almost syrupy when the meat is done, but do not allow to burn. (If you are replicating the restaurant version, simply brown lightly on the bottom for a few minutes.)

Add the Salsa Verde, cumin, green chiles, and onions and cook for another 5 minutes, stirring. Add the cilantro, stir in, cover tightly and cook for 1 1/2 hours at a bare simmer over low heat. Check 3/4’s of the way through and add a little of the reserved liquid from making the Salsa Verde, if needed.

The recipe is done when the pork is fork tender, still holding together, but will break apart when gently pressed with a fork.

Garnish, if desired, with Cilantro.

For the Salsa Verde:

Heat a saucepan over medium-high heat and add to the dry, hot pan, half of the onion, and all of the jalapenos, Serrano, garlic, and tomatillos. Cook for several minutes, allowing to darken and blister in spots, stirring now and then. Add water to cover, turn to a heavy simmer and cook until the tomatillos float to the top and are softened, but not to the point of bursting, about 20 minutes.

Strain and reserve liquid. Remove the stems from the peppers. Add the tomatillo/pepper mixture to the blender, along with the remaining onion, cilantro, white pepper, and salt. Add about 3/4 cup of the reserved liquid and blend. Use caution when blending hot liquids; cover blender with a kitchen towel and press down hard. Do not add the lid until the instant you are ready to blend so steam does not build up. Set aside the remaining liquid in case it is needed during the braising of the pork.