Savory Fusion Himalayan Pulled Pork Chile Verde

Season the pork on all sides with Cluck & Squeal Seasoned Salt and let it dry-marinate for 20–30 minutes.

Heat a large stock pot over high heat and add the oil. Once hot, sear the pork until browned on all sides, then remove it from the pot.

Using leftover pulled pork? Skip Steps 1–3 and add it in Step 5.

Add a splash of water to release the browned bits from the bottom of the pot, then add the onion (and a little more oil if needed) and stir well. Add the garlic and cook for 30 seconds. Return the pork to the pot and add the chicken broth.

Reduce the heat to medium-low, cover and simmer for 2–4 hours, until the pork is tender.

Meanwhile, set an oven rack on the second-highest level and turn the broiler to high. Wash the poblanos, jalapeños and tomatillos, halve them and remove the stems. Seed the peppers and remove the white veins for a mild Chile Verde, but don't seed the tomatillos.

Place everything cut side down on baking sheets and broil for 8–10 minutes, until browned and slightly charred. Immediately seal the peppers in a bag to steam for 5 minutes, then peel off their skins.

Purée the peppers, tomatillos and cilantro in a blender. Stir the purée into the pot with the pork (or add your pulled pork now) and bring it to a simmer.

Once it reaches a simmering boil, add the lime juice, apple cider vinegar, Himalayan salt and Savory Fusion (plus Tasty Hot, if using). Cook at a medium simmer for 30 minutes.

Serve with tortillas, Mexican-style rice and beans, sour cream and avocado, and don't forget a lime and cilantro finish.