Pat pork dry and sprinkle with seasoned salt. In Dutch oven over med-high heat, add oil and brown pork pieces on all sides. Remove pork and set aside; add chicken broth and deglaze the pan, stirring in the browned bits from the bottom.
Place browned pork pieces in slow cooker. Pour on the chicken broth liquid that was used to deglaze the Dutch oven. Sprinkle on the black pepper; top with the garlic, onions, salsa and salsa verde. Cover and cook on low for 7-9 hours, until fork tender.
Transfer cooked pork to cutting board and shred it using two forks; discard fat. Degrease the cooking liquid left in the pan.
Preheat oven to 300. Place the shredded pork in a large shallow baking pan. Pour up to 2-3 cups of the degreased cooking liquid over the pork. Bake uncovered for 30 min. or until crispy pieces appear on top. Remove from oven and stir. Return to oven for 20 minutes or until crispy pieces appear again on top. Repeat baking, crisping, and stirring in 10-20 min. intervals until all or most of the liquid is gone from bottom of pan. For a moister meat, cook until approx. 1/4" liquid remains on bottom of pan, stirring remaining liquid back into the shredded pork. For dryer/crisper meat, cook until all liquid has cooked away.
Add BBQ sauce to desired taste and serve on kaiser roll.