Braise your pork for about two hours in a 325-degree oven until cooked. Dredge the pieces of Braised Pork into the Flour, shaking off any excess. Place Canola Oil in a large non-stock sauté pan, and pan fry the floured Pork until golden brown and crispy turning frequently to avoid burning (2 mins.). Remove and transfer to a plate lined with a paper towel. Pull the pork into walnut sized pieces set aside and keep warm. Place the Salsa Verde in a small non-stick sauté pan and warm over medium heat.
