“I made it again, but I ate it all before I could take a picture, it’s that good!” -Jess
Our recipe post today comes from Jess Fink. Thanks very much to her for sending this in almost immediately after the announcement that the recipe posts would be starting up again. The above quote was direct from her at yesterday’s Christmas party 🙂
I made this today:
And it was heavenly.
Ordinarily, I stay away from recipes that call for obscure spices that I will never use again. Luckily, Whole Foods carries the red Hawaiian sea salt that this recipe calls for in bulk, and beyond that, there’s only the pork shoulder, a couple garlic cloves, and a couple slices of bacon that you need to obtain.
Basically, you line your slow cooker with bacon, rub the salt all over the pork, and let it sit for 12+ hours (depending on the size of your pork).
A couple notes:
– Make sure to use really good quality pork. I used a locally raised, bone-in beauty. Since it’s so simply seasoned, the flavor of the pork will definitely come through.
– Don’t cut off the layer of fat on the top of the pork. Slice into it to slide in the garlic cloves, but let the whole things cook with the fat present. You can shred it into the meat later, or just discard once it’s finished cooking.
– As the recipe indicates, do NOT shred the meat in the cooking liquid. What’s that? You didn’t add any cooking liquid? Good. You weren’t supposed to. I’m talking about the liquid that has oozed out of your hunk of meat during the long cook time. Shred the pork on a cutting board, taste to make sure it’s salty enough, and if not, spoon some of the cooking liquid over the shredded pork to adjust the seasoning.
– Definitely serve it with some sliced pineapple and oranges and maybe some wilted kale if you’re going paleo, or King’s Hawaiian bread if you’re not.