Salt your meat the day before, chop a handful of herbs with garlic and some simple spices, toss everything together, cover your slow cooker, go live your life for 8 hours and so, and you’re good to go. One my top performers for return (great eating) - on - investment (time) over the years. I hope you like this. ;o)
4 - 8, depending on appetites and what it's served with
2 ½ pounds / 1134 grams pork shoulder
2 teaspoons kosher salt
3 tablespoons fresh oregano leaves, divided
12 - 15 medium sage leaves
2 teaspoons ground cumin
1/4 teaspoon ground allspice
3 cloves of garlic
Zest of one orange
Juice of 1 medium lime
For serving: tortillas, cilantro leaves, avocado, pickled onions, lime crema (1 tablespoon fresh lime juice to ½ cup sour cream, plus a pinch of salt) or regular sour cream, arugula, and/or anything else you like
In This Recipe
The night before (or up to 2 -3 days before) you plan to cook the meat, cut off any large bits of fat from its exterior and cut into 2” chunks. Sprinkle with the kosher salt, rub it all over, put it in a storage box or bag, and refrigerate until ready to use.
When ready to cook, turn slow cooker up to high and put on the lid. Heat ½ cup of water to a boil.
Meanwhile, chop 2 tablespoons of fresh oregano leaves with 10 sage leaves, and then, chop the garlic with them. Sprinkle on the cumin and allspice; toss lightly with your fingertips to combine.
Put the pork into the slow cooker, sprinkle with the herbs, garlic and spices; grind over 10 or 12 turns of your black pepper mill, and toss the pork to distribute the herbs, spices and garlic.
Pour ¼ cup of boiling water slowly into the bottom of the slow cooker. Fold a tea towel in half and set it over the slow cooker and then place the lid on top. (This will absorb some of the steam while the pork is cooking.)
After 1/2 hour, turn the heat down to “Low.” Cook for 8 hours.
Pour the accumulated liquid into a medium skillet; turn the heat up high. Coarsely chop and add to the skillet the remaining oregano and sage leaves; add the orange zest. Cook to reduce the liquid by about half. Add the lime juice and give it a good stir. Strain if you wish, or not. Cut the pork into bite-sized chunks and moisten with the sauce before serving.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)