Roasted Pork and Caramelized Onion Filling

• 1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1/2 cup canned chopped green chilies
• 1/2 pound queso Fresco cheese or any meltable white cheese, such as Monterey Jack

1. Preheat the oven to 450 degrees F. Season the pork with salt and pepper.
2. Place in a medium roasting pan and add 1/2 cup of water.
3. Place in the oven and roast for 1 hour.
4. Reduce the heat to 350 degrees F and continue to cook for 3 hours.
5. Remove from the oven and cool completely.
6. In a large saute pan, over medium heat, add the oil.
7. When the oil is hot, add the onions.
8. Season with salt and pepper.
9. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly.
10. Remove from the heat and cool completely.
11. When the pork is cool, remove any excess fat and the bone.
12. Shred the meat into bite-size pieces.
13. In a mixing bowl, combine the pork, onions, chilies and cheese.
14. Season with salt and pepper.
15. Mix thoroughly.

pork butt, salt, freshly ground black pepper, olive oil, onion, green chilies, fresco cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/roasted-pork-and-caramelized-onion-filling-recipe.html (may not work)