- 2 1/2 pounds country-style boneless pork ribs, pork shoulder or pork butt pieces
- Salt and black pepper and/or 2 tablespoons seasoning blend of your choice
- 6-8 ounces liquid of choice, such as beer, whiskey, wine, broth, apple or tomato juice or flavored soda
Preheat oven to 425°F. Season meat liberally with salt and pepper or other seasoning and place on foil-lined sheet pan. Roast for 30 minutes until well browned.
Remove from oven and pour off fat from sheet pan. Pour liquid of choice into sheet pan and cover tightly with foil. Reduce temperature to 300°F, carefully return sheet pan to oven and cook for 1 1/2-2 hours until falling apart.
Remove foil, turn oven back up to 425 and roast for another 30 minutes, turning meat to brown as needed.
Add more liquid if pan becomes dry. Remove from oven and shred or chop, adding pan juices back to the meat.
To cook in a crock pot, season the roast, brown it well on all sides in an oiled frying pan and cook with liquid on low 8-10 hours or until falling apart. Skim fat from liquid and reduce if desired.