- 3.5-5 pound pork shoulder
- 1 large onion, thinly sliced
- olive oil
- 1 cup chicken stock
Preheat oven to 275°F, heat olive oil and sauté the onions over medium heat in a dutch oven. I used a Le Creuset French Oven for this. Once onions are browned, add the chicken stock and deglaze the pan – this means add the chicken broth to the sautéed onions over the medium heat and scrape the brown bits from the bottom of the pan with a spatula.
Add the pork shoulder to the dutch oven, cover and place in the preheated oven. Let it roast for about six hours, checking on it every hour or so.
The pork is ready to leave its oven home when it is fork tender. Test this by running a fork along the top of the roast and it should pull readily. That’s how you know it’s done.
Remove the pork from the oven and use two forks to shred it. Mix with remaining liquid (should be thick brown onion mix and not extra liquidy). Serve immediately or refrigerate and reheat on a skillet when ready to serve.
I topped this with jalapeño carrots (recipe to be posted soon) and it was delicious.