This style of slow-cooked pork is tender and has a crispy outside from browning in its own fat. Make this a couple of hours in advance, or prepare and refrigerate the day before you plan to serve it. Martha Stewart Living, May 2008. Recipe by Lucinda Scala Quinn.
Martha Stewart Living, May 2008
Yield Makes 6 to 7 cups; serves 8
- 6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes
- 2 tablespoons coarse salt
- 2 1/2 cups water
- Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes.
- Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.
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