The boned pork shoulder from Whole Foo's comes nicely wrapped in this funky elastic netting which I'll admit makes it a nice unform bundle with some good weight on it.
The idea is to make some pulled pork without using the grill, and for this, a nice heavy dutch oven will do the trick. You will need season the sucker with whatever you wish (salt, pepper, garlic granules in this case) and give it a good sear on all sides (this step is optional, but if you want some good gravy, don't skip it).
Then take it out and throw a bunch of onions and brown mustard seeds in there.
Add a nice liberal amount of vinegar, then throw the whole thing with the lid on at 250 degrees F and go to sleep. The next morning, yank it out and let it sit in the fridge duing the whole day while you're at work.
When you get home, take it out, pull the pork, separate the onions (keep these handy), and remix the gravy with the pork while you heat it slowly so that your shoulder is nice and flavorful.
Then, pile the pork on potato buns, top with more gravy and onions, and enjoy!
A note about the gravy here - you alos can add yellow mustard and some brown sugar as well as some of the onions and throw it all in a blender. Puree and mix with or serve on top of pulled pork.
