Servings
Ingredients
- 1 large Pork Shoulder (Picnic) Bone in is fine
- 1 large Onion (White or Yellow) Chopped
- 1 tablespoon Whole Peppercorns Cracked
- 1 teaspoon Kosher Salt (Ironic, huh?)
- 1/2 teaspoon Powdered Garlic Alternative 3 Minced Gloves of Garlic
Directions
Remove skin from the picnic of it is still attached. This might be a good time to trim any bulky fat left on the meat. Some fat is good because it creates flavor and moisture in the meat.
This recipe assumes you are using a crock-pot to make this dish. This is one of those dishes that you can set-it and forget-it and come into your house after a work day and have dinner practically ready; plus your house will smell like heaven!
Chop Onion in big chunks. This does not have to be refined.
Combine all ingredients in the crock-pot starting with the meat; cracked peppercorns are not ‘ground’ peppercorns. Pool peppercorns on a cutting board and place a chef knife blade flat against them and push down to crack the shells. Place the lid solidly and set to “high” and let it go for 8 hours. Some crock-pots have lids that lock down which is the best choice on this.
The 8 hour cooking time has worked for me based on the kind of crock-pot I have. Different equipment may produce different results. The test comes when you fork the meat and it falls apart it is ready to go!
When done remove the meat from the crock-pot and pull meat away from the bone. At this point store or serve it.
The broth that is left is sublime. Put it through a fine strainer (or chinois) to remove any debris. Storing this in the refrigerator will turn the liquid into a gelatin that can be reused for a lot of different things.
Serving suggestion: Place meat on top of Brown Rice and drizzle some of the strained broth over the top.
Serving options: Works great for Tacos, Burritos, add a bbq sauce and have great pork bbq sandwiches… yum!
