Be careful when you take the pot from the oven, their can be hot sauce that spills out if the pan is not deep enough.

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: Alot

Ingredients

• 3-5 lbs Pork Shoulder
• 1/2 lb Bacon
• 6-8 Roma Tomatos
• 1/2 Red Onion
• 1/2 White Onion
• 2 Celery Stalks
• 1 Shallot
• 1 Clove of Garlic
• Few Sticks Fresh Rosemary
• 2 Carrots
• 3 Tbs Pepper
• 3 Tbs Cheyenne
• 3 Tbs Cumin
• 3 Tbs Salt
• 3/4 a Cup Rice
• 1 lb Chicken Stock

Cooking Directions

1. Pre-heat oven to 250F
2. Chop up all the veggies
3. Peel Garlic
4. Chop up bacon
5. Add about half of the spices
6. Mix all of the above in a big bowl
7. Rub the Pork Shoulder with the rest of the spices
8. Sear the Pork Shoulder in a pan or a broiler
9. Add veggie mix around and on top of the pork in a big pan
10. Fill the pan 3/4 of the way to the top with Chicken stock
11. Cover the pan with foil (make it tent style, so the foil is not really tight)
12. Put in the oven
13. Take and flip the pork shoulder about once an hour for six hours
14. Take it out of the oven
15. Make rice, but add some of the sauce from the pan to the rice