2 lbs. onions, peeled and quartered
1 4-lb. bone-in pork shoulder
1 Tbsp. olive oil
½ tsp. kosher salt
½ tsp. freshly ground black pepper
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer the bottom with the onions. Place the pork shoulder on the onions, fat side up. Top with olive oil, salt and pepper. Cover and cook on low 8 to 10 hours, or high 5 to 7 hours, until the pork falls off the bone.
• Shred the pork with 2 forks. Serve hot.
• Allow the leftovers to cool to room temperature and place the pork, braised onions, braising liquids and fat in a large baking dish. Cover tightly and refrigerate overnight before making the following recipes.