Prep 20 mins
Cook 16 hrs
This is some of the most fantastic shredded pork you will ever eat. It's porktastic. If that's not a word, it is now. This is a make-ahead dish, because it takes it's time in the slow-cooker, but very low labor-intensive and just wonderful to eat!
- 1 (6 lb) picnic pork shoulder
- 1⁄3 cup water
- sea salt, for rubbing on meat
- 1 tablespoon sea salt
- 4 garlic cloves, minced
- 1 teaspoon Chinese five spice powder
- 1⁄4 cup white wine
Jam Blend (or use 1/4 cup crushed pineapple or pineapple juice)
- 1 tablespoon lemon curd
- 1 tablespoon orange marmalade
- 1 tablespoon mango jam
- 1 tablespoon cider vinegar or 1 tablespoon rice vinegar
- Rub the picnic shoulder top and bottom with salt and put in a crock pot with 1/3 cup water and slow cook until it's spoon-tender. The last pork shoulder I did this with was about 6 pounds and I cooked it on high for 12 hours.
- Let cool until handleable.
- Drain the broth off the meat and reserve.
- Remove the skin and the fat off of the shoulder. I saved this and rendered it and made chicharron, but of course that's up to you.
- Remove the bones, shred the meat and place back in the crock pot. Add 1 Tablespoon sea salt, garlic, 5 spice, wine and pineapple crush or juice or jam blend and mix into the meat. Add some of the reserved pork broth back to the meat as well. The idea is to keep it nice and moist, not float it, so you'll have to judge the amount for yourself.
- *Jam Blend*. Use this instead of pineapple crush or juice if desired.
- 1 tablespoon lemon curd, 1 tablespoon orange marmalade, 1 tablespoon mango jam, 1 tablespoon cider or 1 tablespoon rice vinegar.
- Let meat slow-cook until you think the flavors have mingled enough, or you're ready for it and that's it!
- Use as you would shredded pork- on a roll, in burritos, tacos, tostadas, with scrambled eggs, etc, etc.