Pork shoulder is the most flavorful part of the pork and the most tender once is cooked the right way, it will crumble away. You can also carefully cut some nice pieces if you do not want to shred it. Do it!
6 pounds boneless pork shoulder
1 tablespoon red crushed pepper
1 tablespoon black pepper
1 tablespoon dried basil
2 teaspoons salt
2 tablespoons oil
2 tablespoons liquid smoke
2 teaspoons paprika
1 medium onion peeled and quartered
3 medium carrots peeled and quartered
3 celery stalks quartered
3 cups hot water
Rub pork shoulder with the red crushed pepper, the black pepper, the dried basil and the salt. Let it sit on the counter in a bowl for at least two hours, covered.
Preferably in an Instapot, or in a Pressure Cooker, heat the two tablespoons of oil, and reduce heat to medium low. Place the meat in the pot to slowly turn golden brown on all sides, for about half hour, checking it constantly to avoid burning.
Add the liquid smoke and paprika and reduce heat to the lowest, cover meat and let it cook for 15 minutes, turning it every 5 minutes. If the bottom of the pot is very dry, add 1/4 cup hot water along with the smoke.
Remove the meat from pot, turn the heat to medium high and add the quartered vegetables and the half teaspoon of salt. Mix the vegetables with all the browned bottom of the pot until all the vegetables are covered. Return the meat to the pot, add the 3 cups of hot water.
Cover and reduce heat to medium low and cook for about 45 minutes. In a conventional pot or a heavy pot it may take up to 3 hours or until the meat is fork tender.
When the meat is done, remove pork from pot and remove any vegetable pieces remaining attached to the meat. Leave all vegetables in the pot. Strain the liquid with a fine mesh and reserve the liquid. Wait until the meat is warm enough to shred it, or cut it, leaving out excess fat and ugly pieces.
Place shredded meat into a serving dish with the strained liquid. Check for flavors, salt, smoke, pepper, heat and add to balance.
Serve warm without liquid into a salad, burrito, toast, etc.
* Smoked Paprika, part of salt and Basil can be replaced with South African Smoke if you find it in Trader Joe’s, seasonal April/May/June
Catalina Meoz - June 2014