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1
Make coffee and cool with one or two ice cubes. Add soy sauce, garlic, fennel, and pepper and let sit for 15 minutes to infuse flavors. Put pork shoulder in a plastic bag with marinade and let sit overnight at least or as long as 2 days.
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2
Turn crockpot on high and add chicken broth, water, smoked salt, tabasco, and cajun shake. Let heat up while preparing pork and leeks/onions below.
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3
Remove pork shoulder from bag and discard marinade. Heat 2 Tablespoons oil in large nonstick pan over medium high heat until hot. Add pork shoulder and sear on all sides, approximately 4 minutes per side. Use caution turning with large tongs and/or BBQ fork. Once seared, remove pork and set aside to rest. If necessary add up to 2 Tablespoons olive oil to pan and add leeks and onion, stirring and scraping browned bits from pan. Cook, stirring frequently, until softened approximately 5-8 minutes. Avoid burning by managing heat, turning down if necessary as leeks and onion cook to prevent burning.
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4
Add softened leeks and onion to crockpot. Add pork on top. Turn crockpot down to low setting and let cook for 6-8 hours. Remove pork when pull-apart tender and let cool for at least 30 minutes, breaking into parts to help cool. When cool enough to handle, shred meat, discarding fat. Return meat to broth and serve. This dish does *really* well if meat is stored refrigerated overnight separate from broth. Remove congealed fat layer from broth and then reheat both meat and broth together. Serve with soft bread such as dinner rolls.
