• 3-5lb pork shoulder
  • 40oz bottle of Olde English
  • 1 can of diced tomato
  • 1 bunch of sage
  • 1 bunch of parsley
  • 4 sprigs of rosemary
  • 8 cloves of garlic (sliced)
  • 3 carrots (diced)
  • 2 medium white onions (diced)
  • 6 stalks of celery (diced)
  • olive oil
  • sea salt and pepper
  • paprika


  1. Score (cut lines) the fat side of the pork shoulder.
  2. Season all sides of the pork shoulder thoroughly with sea salt, pepper and paprika.
  3. On high heat, pour 2 tablespoons of olive oil in a dutch oven, then place the pork shoulder fat side down. Sear for 4 minutes, then repeat on the other sides of the pork shoulder.
  4. Remove the pork shoulder from the pot.
  5. Place the diced onions, celery, carrots and garlic in the pot. Saute until they soften (about 5 minutes), while scrapping the crispy bits from the bottom of the pan.
  6. Turn off the heat.
  7. Place pork shoulder back in the pot.
  8. Pour in the can of diced tomatoes and about 2/3 of the Olde English.
  9. Sprinkle chopped sage, parsley and rosemary on top.
  10. Place the lid on the top of the dutch oven.
  11. Place the pot in the conventional oven at 375 degrees.
  12. Allow it to cook for 5-6 hours.
  13. Occasionally drizzle braising liquid over the shoulder.
  14. Remove from the oven. With 2 forks, pull tinder pork apart.
  15. Enjoy!