Multi-tasker Pork Shoulder

Directions

1. 1
   It's generally easiest to cut the shoulder up into fist-sized pieces, but not necessary.
2. 2
   Drizzle oil into the bottom of a dutch oven and heat over medium-high heat on the stove while preheating the oven to 250 F.
3. 3
   Rub the shoulder all over with your choice of herbs/spices This first go around can be mildly spiced because you can re-season the meat in all its incarnations.
4. 4
   Sear all sides of the meat in the oil for a few minutes on each side until golden brown
5. 5
   Add your choice of liquid to the pot. Meagan also likes to add oranges or limes, cut in half, to the bottom of the pot as well, and you can't go wrong adding some sliced onions either now or earlier, while the meat is searing.
6. 6
   Put in the oven for 6-7 hours. You want the meat to be falling apart. If you don't have quite this much time, you can increase the heat to 275 or 300, but if you have less than 4 hours I'd recommend using a pressure cooker.
7. 7
   When you pull the pork shoulder out it should pull across easily with two forks.