Two people recently have asked what they should do with a pork shoulder. I gave them my version of the Carnitas recipe from The Well Filled Tortilla Cookbook.
Cube pork shoulder, put in heavy pot (dutch oven works well) with 1/3 of a cup of white wine. Add garlic, bay, oregano, salt and pepper to taste. Bring to a simmer and cook over low heat for 2 – 3 hours. Stir occasionally. When the pork starts to fall apart, poke at it until it’s shredded. Increase the heat, while watching very, very closely to get that chewy consistency obtained by cooking the pork in its own fat.
The most important part of this recipe is that you Must Have Faith. For the first 2 – 2 1/2 hours the pork will have the consistency of a super ball. It’s OK. Keep cooking it over low heat and have faith, it will eventually soften and shred.
This makes a good filling for tortillas, but also works with bbq sauce as a pulled pork sandwich. Leftovers also freeze well.