Cochon de Lait Pulled Pork Sandwiches
8# – 10# Boston Pork Butt or picnic shoulder
1 (6 oz) jar diced pickled jalapenos
2 (4oz) jars minced garlic
¼ cup kosher salt
2 tbsp ground black pepper
Preheat oven to 275 (or this can be done in a crock pot).
Rinse and pat dry the pork.
Pierce lots of small holes in the pork with a small paring knife.
In a bowl, mix together the jalapenos and the garlic.
Season the pork all over with the salt, pepper and then the jalapeno-garlic mixture.
Place pork in large baking dish or roasting pan or dutch oven. Cover tightly with aluminum foil. Place in oven for 8 hours or overnight.
When removed from oven, allow to cool to room temperature. Remove major fat cap and bones. Shred the meat and toss with the rendered fat, juices and any extra jalapenos that fell off during the shredding.
When serving, warm up the pulled pork and serve with buns or split dinner rolls, mayonnaise, pickles and hot sauce.