In a medium size stock pan, put the tomatillos, garlic cloves, onion, jalapenos, cup of water, and salt to taste. Cover and boil over medium heat for 20 minutes.
Once the ingredients for the salsa is done boiling, remove the stems from the jalapenos and tomatillos. See note below.
Transfer the boiled ingredients to a blender with a ladle. Try not to get too much of the water when transferring. Add ¼ of the cilantro and salt to taste. Blend until smooth.
In a large sauté pan over medium-high heat add olive oil. Once hot, brown the pork shoulder in the pan until lightly seared on the outside. Make sure you don't overcrowd the pan so that you can get a nice sear on the pork. Season generously with salt and pepper.
Add the blended salsa to the sauté pan and stir to combine. Season with the dried oregano, cumin, and lime juice. Optional - Season additionally with the garlic powder and onion powder to taste. Cover over medium-low heat and simmer for 20-25 minutes until the pork is tender. If the salsa is too thick, you can add some of the water from the stock pan the salsa boiled in.
Remove the cover and top with a ¼ of the chopped cilantro. Cook for another 5 minutes uncovered until the sauce slightly thickens. Enjoy!