This recipe is one of the many components we prepare when we make our own ramen at home. Fortunately, the prep and ingredients are super simple ... you just need time. :)
|kosher salt||1/4 cup|
|pork shoulder||3 lbs|
|On day 1, combine the salt and sugar together. Rub the salt and sugar mixture all over the meat, discarding any extra. Transfer the meat to a low bowl, cover it with plastic wrap and store it in the fridge overnight, or from 6-24 hours.|
|On day 2, preheat the oven to 250°F. Throw out any liquid that has accumulated from the meat.Transfer it to a foil-lined baking sheet. (The foil just helps with clean up.)|
|Cook the pork shoulder for 6 hours until it is tender. Baste with rendered fat and droppings every hour.|
|Rest the meat outside of the oven for 30 minutes. Shred with two forks then serve.|
If preparing the pork for future use, pour on rendered fat over the shredded meat to keep it moist. Store in an airtight container in the fridge for 1-2 days. Reheat at 250°F.