Ingredients
Marinade Ingredients
- 1-cup of vegetable oil
- ½ cup of apple cider vinegar
- 6-cloves of garlic
- 2-Tablespoons of coarse salt
- 2-Tablespoons of the Spice Mix
- 1-Tablespoon Worcestershire sauce
- Juice from one lime
Spice Mix
- 2-Tablespoons of black peppercorns
- 2-Tablespoons of dried oregano
- 1-teaspoon whole Allspice
Directions
Preparing The Meat
- Clean and pat dry the pork shoulder.
- Score the skin in a crosshatch fashion.
- Set aside.
Marinade
- Grind the 3 ingredients for the Spice Mix in a spice grinder. You will need 2 tablespoons of this spice mix for the marinade. Store the rest in an airtight container for up to 1 year.
- Pulse the garlic, salt, 2 Tablespoons of the Spice Mix, Worcestershire sauce, and lime juice in a food processor bowl fitted with the blade attachment.
- Add the apple cider vinegar to the bowl.
- Turn the processor on and drizzle in the vegetable oil to form an emulsion.
- Place the pork shoulder in a 2-gallon re-sealable plastic bag.
- Pour the marinade mix into the bag over the meat.
- Seal the bag removing as much air as possible.
- Place the bag on a baking sheet and move the marinade around to entirely coat the meat.
- Place everything under refrigeration.
- During the next day or so turn the pork shoulder a few times to redistribute the marinade.
- Keep the meat under refrigeration for at least 24 hours and up to three days.
When you're ready to begin the cooking process
- Remove the pork shoulder from the refrigerator and allow it to rest at room temperature for 30 minutes.
- Slice one large onion (white or yellow) into thin rings.
- Place the sliced onion in your 8 Quart Stockpot.
- Pour ½ cup of water over the onions.
- Remove the pork shoulder from the plastic bag.
- Discard the excess marinade.
- Place the pork shoulder on top of the onions.
- Cover the pot and place it over medium heat.
- Cook until steam just begins to escape from under the lid.
- Spin the lid to engage the Vapor Seal.
- Immediately reduce the heat to low.
- Cook the pork shoulder for 3 ½ hours.
- Check the amount of broth in the pot after three hours. There should be plenty of liquid, if not, add another ½ cup of water and replace the lid. If liquid is added, increase the heat to medium until steam begins to escape from under the lid.
- Spin the lid to engage the Vapor Seal and reduce heat to low.
- Remove the pot from the heat and allow it to rest covered for ½ an hour.
- Uncover the pot and carefully transfer the meat to a Large Cookie Sheet.
- Pour the broth into a separate container. (Don’t throw it out. There’s lots of flavor in it.)
- Separate the meat from the bone once it becomes just cool enough to handle.
- “Pull” the pork to separate the strands of meat from one another.
- Continue this until you’ve gone through all the meat.
- Discard the excess fat and bone.
- Cool both the meat and the broth or use some right away.
