So this was my result! It's extremely low in sugar thanks to the addition of Truvia packets, but does contain a touch thanks to the ketchup and lime juice. The flavor is build with chicken stock and a good sear on the meat in the beginning.
- 1 7th Heaven Farm Boston Butt
- 1/2 c kosher or himalayan sea salt
- 6 packets of Truvia
- 1 tbs molasses
- 2 bay leaves
- 3 limes, quartered
- 1 onion, quartered
- 1 head of garlic, cut in half crosswise
- 1/2 c apple cider vinegar
- 2 tbs chipotle pepper in adobo, minced
- 1/4 c ketchup
- 3 c chicken stock
- 1/2 c apple cider or rice wine vinegar
- 2 packets of Truvia
- 1 tsp (or to taste) salt
- 1 onion, chopped
- 7 cloves garlic, minced
- 2 tbs bacon fat
- 1 tsp lime zest
- 2 tbs lime juice
- In a large tupperware or container that fits in your fridge, mix all ingredients for the brine together and add the pork. Add enough water to submerge the pork, cover, and refrigerate overnight or up to two days.
- Preheat oven to 350.
- When ready to make, take out and dry off the pork. Salt all sides. Heat bacon fat in a large dutch oven over high heat until shimmering, then sear the pork on all sides. Remove the pork to a plate and saute onion for about 7 to 10 minutes, until golden and soft. Add garlic and cook an additional minute. Add in the rest of the ingredients, the pork, and the jus that collected while the pork was resting. Mix it up to incorporate everything, then spoon over the pork before putting on the lid and placing into the oven.
- Allow pork to cook, covered, for about 3 hours, spooning some of the liquid over it every 30 minutes or so.
- Once the pork is easily shredded with a fork, take it out and let it rest, covered, for about 45 minutes or until it can be managed by hand. Shred the meat with your fingers, removing the bone and remaining fat/connective tissues you don't want to eat. Place all of that in a bowl. Pour the braising liquid into a pourable container and drizzle half of that into the pork and toss. Use the leftover liquid as a gravy to let people add to their pork if desired.
Yield: about 3 cups dressed shredded pork
Time: about 4 hours, plus brining time
This makes a great sandwich or taco filling. I served mine on corn tortillas with guac, salsa, cheese, and shredded lettuce, but it would've been equally awesome on a brioche bun with some homemade coleslaw!