Cream on the inside, Pork on the Outside, Cream on the inside Pork on the Outside, Pork Pork Pork Pork Pork Pork Cream paint job! (yikesitude)
The process starts with buying a pork shoulder, or "Boston Butt" as they say. Here is the one that I bought at the grocery store.
Here is what it looks like after 14 hours:
As you can see, there is an incredible amount of fluid in the pot. This is mostly the PSA, but there is also a large amount of pork fat as well. Calm down health nuts, we're going to get rid of it with the refrigerator.
After the fat is removed:
If you did not gather from the above pictures, the fat solidifies nicely in the refridgerator and you can easily remove it with a spoon. I once asked my mother what the fat was good for, and she told me it was good for the trash. So that where I put it. Now, what to do with the shredded pork? This is what you do with it:
So pretty much this was my lunch for many many days. You can also make shredded pork tacos, which are always good with a little slice of avacado. I have found succcess in the past using the adobo sauce out of a can of chipotles for flavoring. Its important to remember that although the pork has a pretty good flavor right out of the crock pot, it is merely a base on which to build other more powerful flavors. So BBQ sauce works well, and prettty much any strong flavoring you can think of suits it well. Pow Pow.
Altogether Now: Mirepoix
Put these items in a pan with olive oil salt and pepper, and sweat on low heat until the onion are translucent and the carrots become soft and sweet and delicious. While this is happening, I chopped and added the following:
(To be honest, a lot of this recipe was a "clean out the fridge of all of the vegetables before they go bad" recipe)
And a cup or two of this:
And all of this:
Final Product, finished with some fresh lime juice and chopped cilantro: