- 3 lb pork shoulder, bone in
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 4 tbsp olive oil
- 1 c yellow onion, roughly chopped
- 2 tsp garlic, roughly chopped
- 2 c vegetable broth, low-sodium
- 12 c milk, low-fat, lactose-free
- 20 sprigs thyme, fresh, bundled with twine
Preheat oven to 350°F.
Season pork shoulder with salt, black pepper, paprika and cayenne.
Pour olive oil in large pot over medium-high heat and brown pork loin on all sides; add onions and garlic.
Slowly pour broth and low-fat, lactose free milk in with pork; add thyme bundle to pot.
Allow the milk to come to a simmer, then lower heat to medium-low or place in 225°F oven.
Cover with tight-sealing lid; cook until pork is no longer pink in center, about 2 hours or more. An instant-read thermometer inserted into the center should read 145°F.
Remove lid; continue to cook until liquid has reduced by half. Let cool in oven or on stove until pot has cooled to a manageable temperature.
Remove thyme bundle; discard fat and/or bones.
Use two large forks to pull pork apart; hold shredded pork in milk broth before serving.
Season with salt and pepper to taste.