The pulled pork recipe, originally from the Los Angeles Times, is relatively straight forward with simple ingredients. The key is to cook it low and slow overnight and its helpful to have multiple cooks for the first few steps as the pork shoulder is quite heavy. To prep, pre-heat oven to 450 degrees and mash 15 cloves of garlic with about 3/4 cups of fennel seeds with a mortar and pestle. Then add about 3 TB of coarse salt, freshly ground pepper and about 3 TB of dried chili flakes to mixture for the rub. Pierce slits about 2 inches deep and 1 inch wide into the pork shoulder on all sides against the grain all over and generously stuff the holes with the rub.
|9.7 lb of pork goodness|
|Searing the pork is definitely a two person job with large utensils|
|Post-searing. It was quite a feat to get the pork out of the pot onto the baking sheet in one piece.|
|6am in the morning, exactly 8 hours later, done! The roast is beyond fork tender bathing in its roasting juices. The pot is about 1/2 filled with the delicious roasting juices.|
|Lots of happy people|