In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté 1 diced yellow onion and 2 teaspoons of minced garlic for about 5 minutes until the onion is translucent.

Season 2-3 pounds of pork roast with 1 teaspoon of salt and 1 teaspoon of pepper. Add the pork to the pot and sear for about 5-7 minutes per side.

Pour in 7 cups of chicken broth and 1 ½ cups of tomatillo salsa. Add 1 tablespoon of cumin, ½ teaspoon of Mexican oregano, a pinch of ground cloves, and 2 large cubed potatoes. Stir well.

Bring to a boil, then reduce heat to low and cover. Let it simmer for about 3 hours, stirring occasionally.

Remove the pork after 3 hours and shred using two forks. Return the shredded pork to the pot.

Adjust thickness by adding masa flour. Stir and let it simmer for an additional 10-15 minutes.

Before serving, squeeze in the juice of 1 lime and stir well before serving.