Low-and-slow cooking is the key to transforming the humble picnic shoulder into tender, pull-apart pork you'll want to put on everything.

Preparation

Preheat oven to 425°F.

Rub pork with olive oil, then coat with seasoning.

Pour broth into a Dutch oven, then place seasoned pork into the broth, cover, and place in the oven. Roast for 1 hour. Lower oven temperature to 250°F, then continue cooking for 4 hours, or until the meat is tender and falls off the bone.

Alternatively, you can cook the pork roast in a slow cooker set to high for 5 hours.

Let pork rest for 20–30 minutes, then serve or allow to cool in the liquid before refrigerating.