Recently we cooked a 5 pound pork butt via sous vide. If you do not have a sous vide system in place here is a recipe using a crock pot that should give you near the same delicious results.
5 Lbs of Pork Butt (Pork Shoulder), cut into large chunks.
2 Tablespoons of each Coriander Seeds & Fennel Seeds
1 Tablespoon Cumin Seeds
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 teaspoon paprika
2 Tablespoons Kosher salt
Toast Coriander, Fennel and Cumin seeds in a hot pan for about a minute or two or until they become fragrant. Then use a spice grinder and grind them into a fine powder mix in other ingredients in a small bowl. Once well mixed, coat the pork with the dry mixture.
If you have a sous vide, vacuum seal the meat and place the bag in the water at a temp of 106 F for 24 hours to 36 hours.
If using a traditional crock pot place the with 1 1/2 cup of dry white wine or a bottle of a beer. Set to high and cook for 8 hours or over night.
After the cooking process is finished, use two forks and pull the pork apart, taste for salt and add a splash of cider vinegar (2 Tablespoons).
You may find yourself eating it with your hands straight from the bowl, but a less savage way to enjoy would be on a slice of crusty baguette with a dill pickle, or serve over crispy potatoes.
You could also spice it up this way.
