The last Boston Butt/ Pork Shoulder that I braised in the oven I did Korean style. Basically took what I usually do w/ Korean short ribs and did w/ a pork shoulder. Came out great and the tacos we did w/ leftovers were amazing.
I just eyeball everything, so no exact measurements.
Garlic (I just used garlic powder)
onion (I chop it in one of those hand choppers until minced)
Mix in bowl, place pork in ziplock bag and pour in marinade. I let it sit in the fridge overnight.
Put dutch oven on stove top burner on med - med high and brown each sided of the pork w/ a little olive oil. Take out the pork and throw in some onions, carrots, celery, water, little apple juice, soy sauce, rice wine and ginger and stir well. Place the pork back into the dutch oven and braise in the oven @325. I have the liquid covering about 1/2 of the pork. After about an hour - hour 1/2, turn the pork over and add more liquid if needed. I just added a little water. I used a 3.5 lb boneless picnic pork shoulder and it took a little about 3 hours to cook.
Removed from oven, covered w/ foil and let sit for about 20 minutes then shred. We served w/ rice and sliced green onion and a side of mac salad (Hawaiian plate lunch style).
With the leftovers, we put some water and some of the leftover juices into a pan, brought to a boil and then added the leftover pork and cooked it down. For the taco, take some corn tortillas, put in some of the pork with some cabbage, sliced carrots, sliced cucumber and a some cilantro. I also like just putting the pork in the corn tortilla and just add some good spicy kimchi on top. The next night we took some wontons, added the same mixture, fried them up and dipped in some tai chili sauce.