Heat vegetable oil in a large pot.

Season flour with salt and pepper. Dredge pork shoulder. Shake off excess.

Sear each side. Remove from pot.

Add chicken stock. Scrape up brown bits. Reduce until stock is nearly evaporated. Add root beer and vinegar.

Add dried spices, coconut extract, and bay leaf. Return pork to pot. The liquid should not completely submerge the pork.

Bring to a simmer. Cover. Cook for approximately 4 hours or until pork is starting to fall apart. Check liquid level occasionally to make sure it hasn't completely evaporated.

Pull apart when it is cool enough to handle. Toss with enough of the braising liquid to keep moist.

Variations; Onions, parsley, mustard, shallots, celery, cornstarch, tequila, thyme, cilantro, vanilla extract, rum, molasses,