1 1/2 lbs (675 g) boneless pork shoulder

1/4 cup (55 g) butter

2 large onions, thinly sliced

1 garlic clove, finely chopped

2 cups (500 ml) chicken broth

1 tbsp (15 ml) apple cider vinegar

1/4 cup (10 g) flat-leaf parsley, finely chopped

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a large Dutch oven or ovenproof pot over medium-high heat, brown the meat in 2 tbsp of the butter. Season with salt and pepper. Remove and set aside on a plate.

In the same pot, brown the onions in the remaining butter. Add the garlic and cook for 1 minute. Deglaze the pot with the broth and vinegar. Add the meat. Bring to a boil, cover and bake for 2 hours or until the meat is fork tender. Remove from the oven. Remove any excess fat from the meat, shred and combine with the warm sauce. Set aside.

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