Easy Pork Shoulder/Butt Oven Recipe (bone in required).....

That love to cook. This is one that so satisfying to do because after everyone that tastes it says "OH MY GOD!!".

Here’s what you need:

-Long grain Rice (cooked)
-Large Cast iron coverable Dutch oven. If you don't have a cover heavy tin foil will work.
Large Bone in Pork Shoulder/Butt
2 tbls. Oil
Yellow Onions (sliced into rings)
Lipton Onion Soup Mix
6 or 7 Fresh garlic cloves
Yellow mustard
Worcestershire
1 Cup red Wine
1/2 Cup Black Coffee
Flour until it looks right...maybe 1/2 cup?
Sliced Mushrooms
Seasonings...I use a mixture of (2 parts salt, 1 part Pepper, 1 part Cayenne pepper)
Paul Prudhomme’s Blackened Redfish Seasoning (if you have it)

Trim the Shoulder of some of the fat Cap but not all of it.
Preheat oven to 300 degrees
-Add the oil to the Dutch oven and spread it around.
-Season Shoulder on all sides with all seasonings.
-Brown the Shoulder in the Dutch oven on every side well. -Remove the Shoulder and let cool on a large Cutting Board
-When Cooled, cut whole pods of garlic into slices longways, cut slices into the Shoulder with a long slender knife and stuff the slices into the shoulder all over.
-cut the onion into slices and cover bottom of the Dutch Oven.
-pour Lipton onion soup mix powder over onions and add 1 cup water
-dash Worcestershire over the outside of the shoulder generously.
-rub yellow mustard all over the Shoulder coating it generously (trust me it won’t taste mustardy)
-season a little more and place the roast on top of the onions in the Dutch Oven, (Fat Cap Up) and cover.
-cook at 300 for several hours…2 or 3 but check it occasionally.
-remove the Dutch oven and let cool.
-When cool remove the shoulder onto a cutting board.
-add wine and coffee to the Dutch oven and Deglaze on the stove top.
-Add the mushrooms and stir in four a little bit at a time. Add water if the gravy is too thick.
-cook until mushrooms are cooked.
-I usually add some Kitchen Bouquet but I’m not sure it’s necessary.
-remove gravy to a different server and you are ready to serve with rice.
-I usually break down the shoulder removing excess fat and put shredded pork back in the Dutch oven to server. I should fall apart and melt in your mouth.

Enjoy!