Pork Picnic Shoulder

3.2 lb picnic shoulder
lots of salt + pepper
2 sprigs of fresh rosemary, each about 4 inches long
3 + 3 cloves of garlic, sliced
2 medium onions, sliced
1/4 cup oil
1/4 cup flour
1 tablespoon salt
1 quart of stock

Method:
Make one inch deep + one inch wide cuts into the shoulder ever two inches.
Put one slice of garlic with a small pinch of rosemary into each whole.
Season generously with salt + pepper (lots of salt).
Heat 2 tablespoons of oil in a dutch oven over medium high heat + sear the pork on all sides to a nice golden brown, about fifteen minutes.
Remove pork from the dutch oven, add the oil + flour to make a medium dark roux.
Add onions with the extra salt, rosemary + garlic.
Add the stock +stir to combine.
Add the pork back in + cover.
Bake in a 300 degree oven for 3 to 4 hours, basting + turning every 30 to 45 minutes.
Serve when 'falling apart' tender over some good Louisiana rice.