Green Chile Carnitas

• 1  3- to 3-1/2 pound boneless pork butt roast, cut into 2-inch chunks
• 3 tablespoons all-purpose meat rub
• 1/4 cup vegetable oil
• 1 bottle Cookwell & Co. Two-Step Green Chili Stew Mix
• salt and pepper for seasoning

Directions

Preheat oven to 325 degrees. Season the chunks of meat with the meat rub; set aside. Heat the oil in a large Dutch oven over medium-high heat. When the oil is shimmering hot, add the meat chunks in batches. Cook to sear the meat until all sides are well browned, turning often. Set aside and repeat until all meat has been seared. Carefully drain off all fat from the pot. Pour Green Chile Stew mix over pork, cover with lid, place in oven and cook for 2 hours +/- or until fork tender. Stir and check tenderness at 1 hour. Serve with warm tortillas, diced onion, cilantro, and a squeeze of lime.