Slow cooker pork shoulder
I'm making Cuban pork shoulder in a slow cooker tomorrow (my oven broke so in forced to use it. Also the reason I haven't posted results about my pizza dough problems). Anyone have any clue how long I should be cooking it? Its a small one. Probably 4 pounds but I never use my slow cooker so I have no idea how long (and on high or low?). Thanks!
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4 Comments
I lay a few strips of bacon in the bottom of the slow cooker and poke a few holes in the shoulder and put whole garlic cloves in them (about 4-5). Then I salt the shoulder all over and put it on low for 11-13 hours. Longer is better with pork shoulder. I also always use a shoulder with a nice fat cap. No need to rest the meat afterward - just remove carefully from the liquid and shred in a big bowl. Don't shred it in the slow cooker or the meat will get so salty it will be inedible.
I learned the technique from Michelle Tam of NomNomPaleo. Perfect, every single time.