I stabbed the beast and made some x marks all over its skin and stuck it in the oven at 300 degrees farenheit for most of the day: about four hours. At that point, I took it out of the oven and removed that hard skin. Then I stuck it back in for another hour.
While the pork cooked, I cut a bag of carrots into slivers, peeled five garlic cloves, and sliced an onion. After the pork had cooked for five hours, I turned the oven up to 400 degrees and pulled it apart into large chunks. Then I added the vegetables along with a cup of white wine and a cup and a half of chicken stock. I cooked it for another hour and finally it was done.
Once it was cooled down, I took a fork and pulled the pork. It came apart easily and I ended up with a bowl filled with delicious looking homemade pulled pork. I scooped up the caramelized carrots, onions and garlic and filled another bowl. Right before eating, I added some Jack Daniels Barbecue Sauce to the pork and popped some Trader Joe’s buttermilk biscuits in the oven.
Although it took a full day to cook, it was very little effort and well worth it. I’m not sure what butcher’s cut I’ll be tackling next, but I’ll definitely be doing this pork again.