In a 5- to 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the pork with 2 teaspoons salt. Add the pork to the skillet and cook, turning occasionally, until golden-brown, about 15 minutes. Add the chicken broth, bring to a simmer, cover and cook for 1 hour.
Stir in the wild rice, tomatoes and salsa and cook, stirring occasionally, until the pork is tender and the rice is cooked through, 45 minutes to 1 hour.
Shred the meat. Stir in the scallions and sprinkle with the lemon juice. Cover and let stand for 10 minutes before serving. Swap it Use small new potatoes and pearl onions instead of the wild rice.