Season the pork shoulder generously with salt and pepper.
In a large pot, heat olive oil over medium-high heat. Add pork shoulder, searing each side until golden brown (around 2-3 minutes per side). Remove pork and set aside.
In the same pot, add sliced onions, carrots, and garlic. Sauté until onions are translucent.
(Optional) Add tomato paste and cook for another 2 minutes.
Add the broth, making sure to stir and lift the browned bits from the bottom of the pot.
Place the pork back into the pot. Add fresh herbs and apple cider vinegar.
Reduce heat, cover, and simmer for 2-3 hours, or until pork is tender.
Remove pork from the pot, let it rest for a few minutes, then slice or shred.
Serve hot with your choice of side dishes.
Notes
Sear the pork well: This step is crucial for locking in flavors.
Low and slow: Patience is key. Cook on a low temperature for several hours for best results.
Rest the meat: Allow the pork to rest before cutting to keep it juicy.
Skim the fat: For a healthier option, skim the fat off the top of the liquid after cooking.
Use fresh herbs: For enhanced flavors, use fresh herbs if possible.