You might want to try this one.

Buy a large pork shoulder roast, often called Boston butt. They are
usually quite inexpensive and quite large. This takes a long time to cook,
but it is easy and very, very delicious.

Dredge the meat in flour and brown it all over (You can skip the flour if
you can't handle it) in a big dutch oven pot, in a little oil.

In a separate pan, sautee one huge onion, chopped, and one peeled and
chopped apple together till tender. Nothing else. No salt or other
seasonings are needed. You want a slightly sweet tasting gravy from the
onions and apple.

Add 1 cup of chicken broth (or one knorr bouillion cube and water) and 1 cup
of Marsala to the onions and apples, deglaze the pan and add the whole thing
to the dutch oven with the meat.

Deglaze the meat pan too, then cover, set it on simmer, then cook it gently
till the meat is visibly separating from the bones. If you need to add
more water to the pot during the cooking process do so. Turn the meat a
couple of times during the cooking process too. This usually takes about 3
hours or so, depending on whether your pot is heavy with a tight fitting
lid, and other factors. When the shoulder blade bone is separating from
the meat, it is usually done.

I remove the meat at this point, and put it aside to cool and settle a
little. Add a flour and water slurry to thicken the gravy a bit.

As soon as the meat is cooled a little, I slice it and serve it. The gravy
is out of this world. I have traditionally served it with good quality
noodles, but that is a YMMV situation.

--
Best Regards,

Evelyn

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