1 2 pound bone in pork shoulder
1 teaspoon coarsely ground black pepper
1 teaspoon salt
1 tablespoon oil
3 tablespoon brown sugar
1 whole onion. chopped
2 stalks of green onions, chopped
2 teaspoon freshly grated garlic
2 tablespoon green seasoning
1 habanero pepper
2 tablespoon ketchup
1 tablespoon corn starch
2 cups chicken broth
Heat a wide skillet on high heat on the stove top.
Add the oil.
Season both sides of the pork shoulder with salt and black pepper.
Add the pork shoulder to the pan and sear on both sides. Remove from the pan and set aside.
Add the sugar to the pan and reduce the heat to medium.
Keep stirring the sugar, until it starts to melt. Once the sugar starts to bubble and turn dark brown, add the pork shoulder pack into the pan with the melted sugar. Be careful as that hot sugar will burn you.
Keep turning the pork shoulder over each side. It will start to turn a dark brown color.
Add 1/2 cup of chicken broth to the pan. Let this come to a boil.
Turn off the heat and add everything to a crock pot. Add all the rest of the ingredients to the crockpot besides the ketchup and corn starch.
Cover and cook on low for 6-8 hours depending on your crockpot.
After 8 hours, remove the pork shoulder from the crockpot. Discard the bone and using a fork shred the pork.
Strain off any pieces left back in the broth, into a heated sauce pan on the stove. Add the corn starch and the ketchup. Let this simmer and reduce, until it has thickened. Add the shredded pork to the reduced broth.
Remove from the heat. Serve with buns or your favorite side dish.