1: Preheat oven to 325°F.
2: Season meat generously with salt and pepper.
3: Add 2 tbsp olive oil to a large dutch oven over medium high heat.
4: Sear all sides of the meat until golden brown, about 5 minutes per side.
5: Add 2 cups of bone broth and thyme to the dutch oven with the meat.
6: Submerge garlic in broth, cover roast, and transfer to the oven for 2 ½ hours.
7: While the roast is in the oven, heat ¼ cup olive oil in a skillet over medium heat.
8: Add onions, reduce heat to low, cover, and cook for 15 minutes.
9: Remove the lid and continue cooking, stirring periodically, for another 1 to 1 ½ hours until onions are light golden.
10: Remove roast from the oven and check for doneness.
11: If the meat does not pull apart easily, return it to the oven for an additional 30 minutes.
12: If meat pulls apart easily, remove it from the dutch oven and set aside on a plate with the garlic.
13: Discard thyme and juices from the dutch oven.
14: Shred the meat, discarding large pieces of fat, and return to the dutch oven.
15: Squeeze garlic into the dutch oven from the peel and add caramelized onions and 8 cups of bone broth.
16: Stir well and bring to a simmer over medium heat.
17: Simmer for 10 minutes until broth thickens slightly.
18: Season to taste with salt and pepper and garnish with fresh parsley when serving.
