2 pounds boneless pork butt
2 to 3 slivered garlic cloves, plus 1 minced garlic clove, divided
1/2 teaspoon salt
1/8 teaspoon black pepper, plus more to taste
2 tablespoons oil
1 cup chopped onion
1/2 small serrano chili, seeded and minced
1 pound tomatillos, husks removed and coarsely chopped into 1-inch pieces
1 1/2 cups chicken broth
2 teaspoons grated orange zest
2 teaspoons fresh oregano, divided
1 tablespoon chopped basil
1 tablespoon chopped mint
1 teaspoon lime juice

Heat oven to 350 degrees. Use a small sharp knife to make small, 1-inch deep cuts all over surface of the pork, and push one sliver of garlic into each slit. Season pork with the salt and pepper, rubbing seasonings all over meat.

In a large, heavy oven-proof casserole, heat the oil over medium-high heat. Add pork and sear on all sides to a rich brown, 10 to 12 minutes. Remove pork to a plate and set aside.

Add the onion to casserole and reduce heat to medium. Saute onion until tender, 5 to 6 minutes, stirring occasionally. Stir in the minced garlic, the serrano chili and the tomatillos and continue to saute until tomatillos are tender, about 5 minutes.

Add the chicken broth to deglaze pan. Stir in the orange peel and 1 teaspoon of the oregano. Nestle roast back in pan with vegetables and spoon some juices over meat. Cover and roast 2 hours, until pork is tender (it will pull apart easily). Remove casserole from oven.

Carefully lift meat out of casserole onto a carving board. Stir the basil, mint, remaining oregano, lime juice and a few grinds of black pepper into sauce. Use a fork to break meat apart into bite-sized pieces. Divide pork evenly among six plates and spoon tomatillo sauce evenly over portions. Serve with grilled tortillas and/or rice.

Makes 6 servings.