Braised Pork Shoulder for sandwiches

Makes 1 lb {454 g}

allow for 1 to 1 1/2 lb per person

Preheat oven to 300F/148C

Picnic shoulder roast from frozen 1.5 hour per lb at 300F/148C.

Roast pork covered in large hotel pan, covered with parchment then foil.

Place roast skin side up.

After cooking, carefully remove the foil and parchment, steam will be hot.

Remove all bones and skin, transfer meat to large tupperware or other contianer.

Cut long strands of meat with knife if necessary.

Defat liquid remaining in hotel pan.

Weigh meat only (no liquid/bones/fat).

Add 0.75% salt by weight into the defatted liquid, just oved 1 tsp /kg cooked meat.

Add 1/2 tsp pepper per kg of meat.

Stir in meat and make sure all meat gets "wet".

1/4 tsp {1.5 g}

salt

1/2 tsp {3.0 g}

salt

3/4 tsp {4.5 g}

salt

1 tsp {6.0 g}

salt

Note	2015-12-19 Used slow cooker for 6lb picnic roast on low for 8 hours. Probably too long, 6 1/2 hours should be enough. There was enough for 4 adults , 1 child not really any leftovers.

Note	2016-01-30 Used 9lb pork shoulder butt which has less skin cooked for 9-10 hours in slow cooker.

Note	2016-02-26 Slow cooker 10 hours on low for 9-10lbs. Liquid defatted and seasoned. Bones and fat removed, meat lightly cut or shredded, liquid added to make moist. Transferred to container, cooled, refrigerated. Warm in microwave prior to eating.

Note	2016-05-24 Used shank, don’t. Lots of bone in the knee. Needed 8 hrs for 2.5 kg. Cook it minimum of 8 hours only.

Note	2017-05-19 Slow cooker shoulder 10lbs frozen, fat side down high first five hours then low for the next 7.5 hours was 207F/97C. Change to buffet to cool then shred.

Note	2017-08-06 From frozen, 9.5lb pork shoulder. Covered with parchment, foil in hotel pan, 275F/135C for 8 hours, then 300F/148C for next 4. 202F/94C when removed from oven. Pullable but not effortless. 300F/148C for 8-10 hours probably works.

Note	2018-05-08 From 1 day thaw, still frozen. 10 hours @300F/148C 4kg easily shredded, 9h may be enough.

Note	2018-07-26 Ten hours is good. From a 10lb picnic shoulder yields 5.72 lb meat/liquid after skin/bones removed.

Note	2019-01-09 ten hours from freezer, with 1 hour cool down after oven auto shutoff resulted in shredible pork. Maybe an extra 1/2 hour direct from freezer. Used 1% salt by weight, changing to 0.75%.