Heat oil over med-high heat in a heavy bottomed, oven safe pot. Season pork with salt and brown in batches until brown on most sides. Remove meat from pot.

Pour chicken broth into pot, scraping the brown bits from the bottom and bring to a simmer.

Return the meat to the pot and season with paprika and cumin. Top with the salsa verde and onions.

Cover pot and bake at 325 degrees for about 2 hours or until the meat shreds easily with a fork.

Turn the oven up to 400 degrees and return pot to the oven, UNCOVERED for about 20-30 minutes or until the cooking liquid has reduced to a syrupy consistency and the pork is browned. Remove from oven, shred and stir into the cooking liquid to serve.