- 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!