Spicy Braised Pork Shoulder

• 3 1/2 pounds bone-in pork shoulder
• Salt and pepper
• 1 can (14 1/2 oz.) diced tomatoes
• 8 ounces pearl onions, peeled (see note above), or 1 onion (8 oz.), peeled and chopped
• 2 drained canned chipotle or jalapeno chilies
• 2 cloves garlic, peeled and minced

1. Rinse pork and pat dry. Sprinkle all over with salt and pepper. Place in a 4- to 6-quart Dutch oven or other heavy pan with a lid. Add tomatoes, onions, chilies, and garlic.
2. Cover and bake in a 250u0b0 regular or convection oven until meat is very tender when pierced with a fork, 3 1/2 to 4 hours. After the first 2 1/2 hours, check every half hour; if mixture appears dry, add 1/2 cup water to pan.
3. With two large forks, pull meat from bone into large chunks. Transfer pork to a serving platter. Pour pan juices into a bowl to spoon over pork.

pork shoulder, salt, tomatoes, pearl onions, chilies, garlic

Taken from www.myrecipes.com/recipe/spicy-braised-pork-shoulder (may not work)