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1
Rub the picnic shoulder top and bottom with salt and put in a crock pot with 1/3 cup water and slow cook until it's spoon-tender.
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2
The last pork shoulder I did this with was about 6 pounds and I cooked it on high for 12 hours.
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3
Let cool until handleable.
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4
Drain the broth off the meat and reserve.
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5
Remove the skin and the fat off of the shoulder.
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6
I saved this and rendered it and made chicharron, but of course that's up to you.
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7
Remove the bones, shred the meat and place back in the crock pot.
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8
Add 1 Tablespoon sea salt, garlic, 5 spice, wine and pineapple crush or juice or jam blend and mix into the meat.
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9
Add some of the reserved pork broth back to the meat as well.
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10
The idea is to keep it nice and moist, not float it, so you'll have to judge the amount for yourself.
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11
*Jam Blend*.
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12
Use this instead of pineapple crush or juice if desired.
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13
1 tablespoon lemon curd, 1 tablespoon orange marmalade, 1 tablespoon mango jam, 1 tablespoon cider or 1 tablespoon rice vinegar.
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14
Let meat slow-cook until you think the flavors have mingled enough, or you're ready for it and that's it!
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15
Use as you would shredded pork- on a roll, in burritos, tacos, tostadas, with scrambled eggs, etc, etc.
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16
Enjoy!
