Generously coat pork shoulder in olive oil, then season well with salt and pepper.

Add to large dutch oven, slow cooker, or instant pot.

Add stock, seasonings, and green chile sauce.

In oven: cook 3 hours at 350 degrees, until pork is soft and shreds when pulled with a fork.

In slow cooker: cook on low for 8 hours, until pork is soft and shreds when pulled with a fork.

In pressure cooker: set to 55 minutes on high pressure (65 if using frozen pork shoulder), natural release.

Remove pork to a large bowl.

Using two forks, or your hands, pull pork to shred (or you can remove pork from green chile sauce and roughly chop on a cutting board, then add back to chile).

Top with chopped green onions and optional sliced jalapenos.

Serve with cheese wraps, tortillas, salad, or over macaroni and cheese for a delicious carnitas dinner!