4- 6 pounds of pork shoulder, bone-in

1 large onion

2 stalks of celery, chopped

2 peeled and chopped carrots

1 quart of barbecue sauce

1-2 quarts of chicken stock

2 teaspoons olive oil

Salt and pepper for seasoning

Directions:

Preheat the oven to 325 degrees

Place the pork shoulder on a clean surface. Massage the pork with the olive oil, then season with salt and pepper. Place a large sauté pan on the stove over high heat. Place the pork in the hot sauté pan, and sear on all sides until golden brown. Remove the pork from the pan, and place in a roasting pan. Put the carrots, celery, and onions in the pan and sauté for 2 minutes. Place the chicken stock in the pan to de-glaze, and pour the liquid and vegetables over the pork in the roasting pan. At this point the pork should be covered ¾ of the way with fluid for proper braising. Cover the roasting pan with aluminum foil, and place in the 325 degree oven for 4 to 6 hours, or until the pork falls off the bone. Place the cooked pork on a cookie sheet, or other flat surface and let cool slightly.

Heat the barbecue sauce in a small sauce pan over low heat.

When the pork is slightly cooled, begin removing the fat and bones from the meat. Shred the pork in a bowl, then add the warmed barbecue sauce. Mix the pork and barbecue until full incorporated.

Place the pork on a crusty bun, and enjoy!