How to ruin a perfectly good pork shoulder.

Version A isn’t as good, but still is far from bad

Noting wrong with a well seasoned, slow-cooked pork roast. I prefer to do mine in an oven and prior to cooking, I'll cut slits in the roast and hit each hole with salt, pepper, a clove of garlic, some green onion and a small sprig of parsley.

Then brown it heavily on the stove in the cast iron pot I'm going to use to roast it in the oven. The last hour or so of cooking time, I'll toss in a few sweet potatoes to cook with the roast.


But yes, smoking it is my favorite by far, but a bit more labor intensive and a hell of a lot longer cooking time----but definitely worth the effort.

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Noting wrong with a well seasoned, slow-cooked pork roast. I prefer to do mine in an oven and prior to cooking, I'll cut slits in the roast and hit each hole with salt, pepper, a clove of garlic, some green onion and a small sprig of parsley.

Then brown it heavily on the stove in the cast iron pot I'm going to use to roast it in the oven. The last hour or so of cooking time, I'll toss in a few sweet potatoes to cook with the roast.


But yes, smoking it is my favorite by far, but a bit more labor intensive and a hell of a lot longer cooking time----but definitely worth the effort.

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Smoking is the best way. And 45 at a time is even better.

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Pork shoulder, well seasoned, cooked in an oil less fryer is delicious. I prefer smoking them or cutting into small cubes and making a routte.

Ya I’m good either way


Dudes think they are Aaron Franklin cause they can smoke a pork shoulder lol

#1, With a few carrots, onions, celery, some turnips, a few greens and a roux would make a mighty fine stew for eating with some biscuits.

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Version A isn’t as good, but still is far from bad

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Put version A in a crockpot with nothing else, just the meat. No onion, no seasoning, no sauce, just the pork.

When it’s done, shred it on a sheet pan, apply your seasonings, some red wine vinegar, throw it in the oven at 375 for 20-30 minutes.

Pull it out, mix, add sauce if you want it, back in the oven at 475 for a few minutes.

I've made carnitas in an Instant Pot for years. They key is to crisp the meat up (to your liking) in cast iron. Then it's not soggy, and you can customize to the individual guest.

It's a hobby. Your respect is noted however.

I made some carnitas in the slow cooker a couple weeks ago. They were delicious.