Slow-Braised Pork with Tomatillos and Tequila

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless pork shoulder (Boston butt), cut into 2 large pieces
• Salt and freshly ground black pepper
• 1 yellow onion, chopped
• 1 small green bell pepper, seeded and chopped
• 2 jalapeños, seeded and minced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon dried oregano
• 1 cup chopped tomatillos (fresh or canned)
• 1/2 cup añejo tequila
• 1 cup water