Serve in a rice bowl, on tacos or in a sandwich
Set the oven to 225°F (or prepare a slow cooker on low).
Trim the excess fat cap and fat off the pork shoulder. Discard the fat.
Season the shoulder with salt on all sides, and sear in a hot pan with a touch of neutral oil. Use tongs to sear each side.
In a blender or food processor, puree adobo with brown sugar, onion powder, vinegar and salt.
Transfer the pork shoulder to a Dutch oven (or slow cooker), and pour the adobo mixture over it, making sure all sides are coated.
Cook in the slow cooker on low for 6-7 hours (or in the oven for 5-6 hours), until the internal temperature reaches 190°F. The pork is done when the bone slips out easily or the meat shreds with a fork.
Remove from heat. Transfer the shoulder to a pan, shred with two large forks or tongs, and add a ladle or two of the cooking liquid back to the meat.
Eat immediately, refrigerate for 3–4 days, or freeze.
Serve in rice bowls, tacos, or sandwiches.
