- 1 pork shoulder, approximately 10 pounds
- 24 cups rendered pork or bacon fat
Pat the pork dry with a paper towel. If there is skin, remove with a sharp knife, keeping as much of the fat cap on as possible. Place the cleaned pork shoulder on a plate and season well with salt on all sides and place in a fridge, uncovered, for at least 6 hours.
Once the pork has been seasoned for the allotted time, heat the pork fat just until it’s melted. Preheat oven to 180 F. Place the pork in a deep dish or pot that will allow you to submerge it in the fat. Pour in the fat until the pork shoulder is completely submerged. Cover the pot with saran wrap, then tin foil and place in the oven for 10 hours.
After the allotted time, check the meat, it should be very tender and the bones should pull out easily with a set of tongs. If not, place back in the oven for a further 2 hours. When the bone pulls out easily, remove from the oven and allow to cool to room temperature.
Once at room temperature, place the pot in the fridge and allow to cool completely. The fat should solidify and turn whitish. When completely cool, remove from the fridge and using a set of rubber gloves, gingerly dig the pork out from the fat, reserving all the fat for subsequent uses (the flavor in the fat will intensify each time you use it for confit).
Once the pork is free from the fat, place on a baking tray and shred by hand, being careful to remove and discard any bone or cartilage. Once completely shredded, heat the pork in a frying pan over a medium heat with your favorite BBQ sauce. Serve on a warm bun with pickled cabbage and radish slaw.