Conventional oven
- Preheat oven to 160 °C (325 °F).
- In an ovenproof pan, sear the pork shoulder boneless roast in a small amount of oil or butter.
- Pour water, broth or gravy into the pan until it goes halfway up the thickness of the pork. Season to taste.
- Cover and bake for 3½ – 4 hours or until the meat falls apart easily.
- Reduce the drippings or make them into gravy to serve with the pork.
Slow cooker
- Place the pork shoulder boneless roast in the slow cooker (sear the pork first if desired).
- Pour water, broth or gravy into the slow cooker until it goes halfway up the thickness of the pork. Season to taste.
- Cover and cook on high heat for 5 – 6 hours or low heat for 7 – 8 hours (may vary depending on slow cooker). The pork is done when the meat falls apart easily.
- If desired, reduce the drippings to serve with the pork.
* Searing the pork speeds up cooking and adds flavour. Adding hot broth also helps to raise the temperature faster in the pan or slow cooker.
