Heat oven to 350 degrees.

Slice tomatillos in half lengthwise and set them onto a baking sheet skin sides up.

Slice all of the peppers in half lengthwise as well. Set them onto baking sheets.

Bake them all for 30 minutes or so, until the tomatillos are cooked and the pepper skins have charred and loosened.

Set tomatillos into a food processor. Peel the peppers and set them into the food processor.

Add garlic, cilantro and 1 teaspoon salt. Process until nice and smooth.

Transfer to a slow cooker or to a large pot over medium-low heat.

Heat a cast iron pan to medium heat.

Cube the pork shoulder and set into a bowl with the rub seasonings – cumin, ancho, paprika, cayenne, garlic, salt and pepper, and flour. Rub it all into the meat.

Add a bit of oil to the pan and sear the pork shoulder a few minutes per side. Into the slow cooker or pot they go.

Cook the chorizo in the same skillet, about 5 minutes, until cooked through. Into the slow cooker or pot they go.

Stir in Mexican oregano and chicken stock or Mexican beer. Cover and cook about 4 hours, until the pork breaks apart very easily and the flavors are awesome!

Serve in a bowl with extra cilantro and hot sauce, or serve it up with tortillas and all the wonderful fixings.