Place the pork shoulder steak and stock in a Dutch oven or ovenproof pot and set on the stovetop. Bring to a gently simmer; cover and cook until the pork is falling of the bone tender, about 30-40 minutes. Scoop out the meat and cool to room temperature; reserve the stock in the pot. Preheat the oven to 325 degrees F. Chop the meat into small cubes; discard the bones. Skim the fat from the stock. Place the meat back into the stock and all remaining ingredients, except the parsley. Cover and cook in the oven 60 minutes. Sit in the parsley and serve.
Note: Biscuits would go great with the dish. To make them in minutes, use Betty Crocker Biscuick and mix in a tsp. of fresh thyme for flavour when mixing.