Full disclosure: this isn't a knitting pattern.
The ingredients for this come in three parts, which correspond to the three parts of cooking.
2T sea salt
1 shot bourbon
1 shot maple syrup
1t ancho powder
1/2t chipotle powder
2T dry oregano
1.5 lbs tomatillos
3 jalapenos or to taste
6 mini sweet peppers
about 1/2 bunch of cilantro
about 2-3 cups chicken broth
1 red onion
20oz canned butter beans, drained
1/2 cup reserved pork butt liquid
1T ground garlic
Make Pork Butt:
Mix all pork butt ingredients (except the butt) into a sludge. Put pork butt in snug-fitting crockpot and pour sludge over butt, turning once to make sure it's covered. Put the lid on the crockpot and cook on high for 30 minutes, then low for 5 hours or until the fascia melt. It is better to slightly undercook than slightly overcook the butt.
When the butt is done, drain it and reserve the liquid. Pull the butt into large chunks, discarding any leftover fascia or fatty chunks. Return butt to crockpot.
When about an hour remains to cook the butt, remove the papery skins from the tomatillos and wash well. Slice them in half along their equators and array cut side down in a deep baking tray. Bake at 450 F for about 20 minutes, or until they are very bubbly and starting to brown. Set them aside to cool slightly while the oven warms up to broiling.
Slice all peppers lengthwise and core them. Arrange cut sides down in a shallow broiling dish and broil for a few minutes until they brown like a good pizza.
Put peppers, tomatillos and juice, and cilantro in the food processor and blend until pretty smooth. Add to crockpot with now-finished-and-pulled-apart pork butt. Add chicken broth until the consistency looks right, plus about 1/2 cup. Put crockpot on high.
Make onion part
Chop onion into dime-size pieces. In hot skillet, combine 1/2 cup reserved pork butt liquid and onion. Cook until onion loses its bite but is still slightly crunchy. Add drained beans and cook until beans lose their canned taste, about another 5-10 minutes. Add more reserved pork butt liquid as necessary to maintain a wet environment.
Add the onion part to the crockpot and leave on high for 10 minutes, then low for 40. Adjust seasonings. Serve within 2 hours.