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I cut it into big chunks and throw in an onion, some garlic, dried oregano and salt and pepper. No liquid, low for 8-9 hours. I use this recipe as a guide -- http://m.epicurious.com...I use the meat for carnitas as the recipe suggests, and because the seasonings are pretty "generic" I've mixed the pork into marinara and called it weeknight meat sauce, mixed it with our favorite BBQ sauce for sandwiches and made enchiladas. There's some in my freezer right now, in fact.
I agree with MTMitchell... Here's the recipe I use:http://www.100daysofrealfood...
pierino is a trusted source on General Cooking and Tough Love.
Slow cooked pork shoulder is an incredible, delicious platform to work from and it doesn't have be reduced to tacos. You can give it a Korean spin, or Carolinas, Chinese dimsum. What flavors do you want to get back from it? Barbecue,? Tacos are boring.
Pastas, sandwiches, salads, oh my!
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