Set your oven setting on broil and move the rack so it's approximately 6 inches away from the element.
Put padron peppers on a baking sheet and broil for 3-5 minutes until the skins are blistered. Pay close attention to avoid burning. Remove from the oven and set aside.
In a deep cast iron pot fry pork lardons or bacon on medium-high heat until all visible fat melts. Then add onion, garlic, physalis or tomatillos if using and jalapeno peppers and cook for 5 minutes over medium heat, remove from the pot and set aside.
To the same pot add large pork cubes and sear on the outside surface, return pork lardon and vegetables to the pot, add chopped padron peppers, cilantro, cumin, salt and water.
Bring to a boil, then turn the heat down to the lowest setting possible, cover with a lid and simmer for 4-5 hours. 30 minutes before cooking time is up take all pork out with a slotted spoon and put it in a bowl, shred it with two forks, then return back to the pot.