In a baking dish mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chicken broth, orange juice, and salt & pepper.
Add the pork chunks, cover with tight with foil and bake in the oven for approximately 30 - 35 minutes.
Remove from the dish from the oven and let sit for 5 minutes; using your hands or two forks pulling in opposite directions pull the meat apart to shred into strands. Mix the shredded pork with the juices in the baking dish.
Spoon the salsa verde over the shredded pork and serve.
Salsa Verde
Add tomatillos to a saute pan, cover with water and bring to a boil. Reduce heat to medium-low and simmer until they are tender, approximately 8 - 10 minutes.
Remove the tomatillos from the water and reserve the liquid. Place the tomatillos, onion, garlic, and jalapenos (if using) into a blender. Season with salt and pepper. Blend until smooth, ladle some of the reserved liquid from the pan to thin out the salsa if needed. Season with salt to taste. Stir in cilantro.