Pulled Pork

Intro

Let me see if you can pull it, pull it. Girl indeed I can pull it, pull it.

Directions

1. Cut the pork shoulder into several large chunks, going along the connective tissue and exposing the fat. Trim the fat wherever convenient, and remove the skin. Season the pork to your taste, such as with a cajun-style seasoning.
2. Bring a large cast iron pot or dutch oven to heat. Add a couple tbsps of oil, and sear the pork in batches.
3. In the meantime, coarsely chop the onion and celery. Once the pork is all seared, remove it and add the onion and celery. Leave the heat on med-high, and stir frequently to avoid burning.
4. Chop the scapes into large pieces, and add them into the pot when the other veggies are half-soft. Once all veggies have softened, add the tomatoes and reduce.
5. Return the pork to the heat and pour enough stock to cover it. Also add a bouquet garni if you have herbs in the summer.
6. Cover and allow to simmer for 3 hours. When ready, separate the pork and pull it apart. Bone should slide right out.
7. Sieve the broth and reserve. Let it set overnight and skim the fat. Add it back into the pulled pork to bring it to desired juiciness. Alternatively, reduce it into a sauce. Can’t go wrong.