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Roasted Pork Shoulder

Ingredients:

• 1 6-7 lb. Pork Shoulder
• 2 Yellow Onion, quartered and sliced
• 6-8 Carrots, sliced into ½" x 2" sticks
• 10 Whole Cloves Garlic, peeled
• 3/4 cup Chicken Stock (no added sugar)
• 1/4 cup Balsamic Vinegar (no added sugar)
• ½ cup Water
• Sea Salt
• Pepper

Garlic Mayo Dip

• ½ cup Paleo Mayo
• ½ tsp Dry Parsley
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• ⅛ tsp Cayenne Pepper

Directions:

1. Salt and pepper pork shoulder, cover, and refrigerate overnight.
2. Remove from the refrigerator and let sit out for 1 hour.
3. Preheat the oven to 300°F.
4. Place the pork shoulder in a large roasting pan, fatty side up and cook for 4 hours.
5. Add the onion, carrots, garlic, red wine, water and cook for an additional hour, occasionally stirring the veggies.
6. Heat oven to 375°F.
7. Tear the meat into large chunks and place back in the roasting pan. If there is no more liquid in the pan with the veggies, add a little more water, just enough to keep them from burning or drying out.
8. Cook meat for an additional 20 minutes.
9. Let pork rest for 15-20 minutes before serving.

Garlic Mayo Dip

1. Combine all ingredients in a small bowl.
2. Cover and refrigerate 30 minutes before serving.