Place pork in a slow cooker. Sprinkle liberally with listed spices. Add vinegar. Cook on low heat 8 to 10 hrs.

Add tomatillos, both peppers, onion, and garlic to a Dutch oven. Cover half way with water. Boil until ingredients are tender.

When cool, transfer to a blender with a slotted spoon. Liquify. Add rest of ingredients for the verde. Liquify again. Add enough cooking liquid to make a smooth slightly thin salsa.

Combine all ingredients for the beans in a sauce pot. Heat through on low heat.

When pork is tender, debone and shred. Return to empty crock pot. Add salsa verde. Cook on high until heated through and salsa thickens slightly.

Garnish with desired ingredients. Serve immediately with warmed tortillas. Enjoy.