Trim the pork fat and cut pork into 1-inch cubes.
On a baking sheet or in a Ziplock bag, coat the pork with flour. Add oil to the bottom of a large skillet. When the pan and oil are hot, brown the flour-coated pork on all sides in a single layer, approx. 3 to 5 min (you may need to do this in batches).
To the slow cooker, add the pork, onion, Salsa Garcia Salsa Verde, salt, pepper, oregano and chicken broth, then stir to combine.
Cover and cook on low for 9 hours in a slow cooker or 2 hours in an Instant Pot.
Serve with Spanish rice and beans and warmed tortillas. Top with cheese, sour cream and diced onions, if desired.
Find out more about Salsa Garcia, here.