3-4 Tbsp Heavenly Traditional balsamic
¼ cup Heavenly Olive Wood Smoked olive oil(or more to taste)
Sea salt
1 whole (8 pound average) pork shoulder (commonly called pork butts)

Cut slits in criss cross pattern on one side of pork butt, 1” deep or so.
Turn pork over and repeat cuts.
Drizzle with balsamic and rub to coat.
Repeat process with Olive Wood Smoked olive oil.
Turn over pork and repeat on other side.
Season on side only if desired with sea salt.
Place pork in a deep roasting pan and wrap tightly with foil.
Cook in conventional oven 5-6 hours at 275 degrees.

Check pork at 4 hours to see how it is progressing.
Cook until it shreds apart effortlessly with a fork.
When pork is done, drain excess liquid, set it aside, and shred pork.
Skim fat off top of liquid and add some of the jus back to pork, if desired.