1bigonion chopped into big pieces, more if you like onion
1cupshot watermore if you want it to be more on a runny side
Preheat the oven to 500F & get 2 baking sheets ready.
Using a large bowl, combine 4lb of boneless pork shoulder pieces with 1 1/2 tablespoons of Best Meat Seasoning, 3 tablespoons of avocado oil, 1 tablespoon of paprika, 2 teaspoons of dried oregano, 1 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper & salt to taste. Mix until everything is combined.
Spread meat over 2 baking sheets, try not to over crowd. Bake on a middle rack for about 20 minutes or until browned.
Meanwhile, chop onion and add it to the bottom of the Instant Pot. After pork is done roasting, carefully place it in the Instant Pot.
Next, add 1 cup of hot water to a baking sheet and scrape any browned bits, then pour it into the Instant Pot.
If YOU are not using Instant Pot - after Step 3 - add 1/2 cup of water (more if needed) to each baking sheet with chopped onion, then cover and bake at 350F for about 1 1/2 - 2 hours.
Store left over braised pork in airtight container inside the fridge for 1-3 days.
This braised pork shoulder tastes amazing next day - with sunny side up eggs, melted cheddar cheese and fresh avocado slices.
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