This is a fantastic cold weather meal.  I serve it with Ginger Mashed Potatos and Asian Cole Slaw (Use store bought cole slaw and mashed potatoes to save the maximum amount of your time.  No one will notice with the delicious aroma of roasting pork coming from your kitchen!)  The directions are for conventional oven roasting but the recipe works just as well in a crock pot.

4 lb boneless pork shoulder

3 t evoo

1 large onion cut into 1/2" slices

3 T five spice powder

Salt & pepper

Preheat oven to 300 degrees.  Season pork on all sides with salt & pepper and five spice powder.

In a large Dutch oven warm the olive oil over medium high heat until it starts to smoke.  Add the pork and brown on all sides, about 2 minutes per side. Add the onion, cover the pan and transfer to the oven.  Roast 4 - 5 hours, until the meat is very tender; it should be at the "falling apart" stage.

Transfer pork to a carving board, tent with foil and allow to rest for 20 minutes.  Transfer the onion to a small bowl.

Slice pork or shred with 2 forks.  Arrange the pork on a warm platter and top with the onion.

Serves 8