This a modified recipe I got out of my Hornsby House cook book.
1 onion sliced
1/4 cup salt
1/4 cup pepper
1/2 cup tomato sauce
Preheat oven 350
Mix the salt and pepper together
spread half the sliced onions in the bottom of a pan of your choice ( I use a casserole dish)
Take a knife and put a few deep slices in the pork on all sides
Rub the entire shoulder down with the salt and pepper mixture
Fill the slices in the shoulder you made with onions
Place the shoulder fat side up and top with the rest of the onions
Cover with tin foil and cook for 3-4 hours until the bone can be pulled out clean.
Take it out of the oven and remove the foil.
Place the shoulder on a cutting board to cool and pour the drippings into a crock pot of soup pot.
Add the tomato sauce to the pan drippings and mix well.
When the meat is cool enough to touch shred by hand and throw into the crock pots.
Mix it all together really good and then throw in a few splashes of chicken broth.
Crank the crock pot up to high cover and let simmer for at least 30 minutes.
The longer you let it simmer the better it will be.
Serve on fresh rolls with honey or BBQ sauce.
It’s also good with scrambled eggs on a corn tortilla-yum!