Pulled Pork

Pork shoulder or 5 or 6 baby back ribs

Salt and pepper and brown on all sides. Place in casserole.
Cut 1/2 cup celery, 1/2 cup onion, 1/2 cup carrots in 1/2 inch chunks.
Cover meat with veggies. Sprinkle 1/2 tsp minced garlic, 1/2 tsp thyme and a bay leaf.
Pour over top juice from an orange and 1/2 cup red wine. Add 1 to 2 cans chicken broth.

Bake 275 for 3 hours.

Take meat out and pull apart. You can freeze part for another time. Add BBQ sauce and reheat when ready to serve. You can discard veggies.

Place on bun with cole slaw or grilled pineapple.