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.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
