1 Large Pork Shoulder or Butt Roast (3-4 lbs, whatever fits in your dutchie)
2-3 Tbsp Salt
1 Tbsp Pepper
4 - 6 small cloves of Garlic, peeled (or a few larger and cut in half)
2-3 Tbsp Canola or Vegetable Oil
1 C. Beef Stock (water works if you dont have stock)
1 large onion, quartered
Instructions
Preheat the oven to 350 Degrees
Heat your dutch on the burner with the Vegetable Oil until it's smoking hot
While the Dutchie is heating, salt and pepper the Pork Roast on ALL sides
Take your paring knife and cut slits around the roast about 2" deep
Push the garlic cloves into the slits as deep as you can, you might have to cut your cloves down a bit so they fit nicely
Place the seasoned roast in the hot oil and brown it nicely on ALL sides. Get a nice crunchy crust all the way around, take your time with this step.
Once the roast is seasoned, you can blot it and pour off any oil in the pan if it looks like there is an excess. If there's a little bit, dont worry about it.
Add your quartered onion tucked around the roast
Pour in your beef stock
Cover with foil then fit the lid on the dutchie, you want a really tight seal here.
Bake at 350 degrees for 2½ to 3 hours - check it after 2 hours. Stick a fork in and see if it is ready to flake apart, if it's not, keep cooking in ½ hour intervals until it's ready to fall apart
Remove from the oven and let cool slightly, then shred apart with 2 forks
Package in appropriate size packages for your family
Label and Freeze
Recipe by Culinary Musings at http://www.culinarymusings.com/2013/04/pulled-pork-a-la-awesome/