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Carefully use tongs or several slotted spoons to remove the smoked pork shoulder from the pot and place in a bowl or platter to cool.
carefully remove the vegetables from the pot and set aside or take them to the table.
There are two ways you can serve the meat. The first is cut it into slices and serve. The only problem is that the meat can dry out quickly as I noticed immediately. The second way is to wait until the meat cools down a bit and them wearing rubber gloves you can peel the chunk of meat apart. It will want to come apart into nice sections that are perfect for serving and the meat will be moister than if sliced. My chef friend Josh Gamage told me this, but I had forgotten and started slicing. I learned the error of my ways right away.
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3-17-2008 @9:28PM Ann Natalizia said... It looks delicious, but when my mother used to make this, she always changed the water twice so it wouldn't be too salty? How does beer handle the salt?
Thanks
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3-16-2008 @10:34PM JMForester said... I use large amounts of liquids so that all the salt comes of out the pork. It came out great. Actually needed a bit of salt for some folks.
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