Slow Pork

Slow cooked meat, especially braised, is probably the most foolproof meal there is. Pork butt is super easy and can be switched up to personal preferences.

This is generally what you’ll need:

pork butt + salt + flavorings of choice + acid + braising liquid

This is more of a template than a recipe but here’s a bit of information to guide your decision making and allow you to fill-in-the-blanks.

Pork butt:

This large tough shoulder cut requires a long cooking time to break down the connective tissue. Keep whole or cut into large chunks. I usually cut it so cooking time is shorter. It is not cut into bite-sized pieces which will diminish flavor.

Salt

Salting the meat affects both taste and mouthfeel. We are better able to taste the flavors in foods that are salted. Completely unsalted meat will be bland because we are less able to access the flavor compounds although personal experience will impact exactly how much salt we prefer. Salt also messes with protein structure so when heat is applied to the salted protein it holds onto the water and stays juicy. It is preferable to salt in advance (the day before) to give the salt time to act on the protein and flavor the meat but the meal won’t be completely ruined if you don’t.

As previously mentioned and discussed by Samin Nosrat the volume of salt needed depends on the brand and type of salt used. I use Diamond Crystal Kosher so I use a little under 1.75 tsp salt/lb for the boneless butt. I am sloppy with the math and usually calculate 1.5 tsp/lb because it’s easy to do without a calculator - I can always add more later which is better than it being too salty. I must really stress that this is for Diamond Crystal NOT Morton’s. Closer to 1 tsp/lb for Morton’s is adequate.

Acid

Like salt, acid will affect flavor and texture. For starters, it reduces the time needed to break down the connective tissue in the tough meat. Also, acid cuts the fattiness making it less heavy feeling but still tasty. It “lifts” the flavors.

Choosing Flavorings/Acid/Liquid

I always use onion (in large rings or chunks) and garlic. Be aware that the onion becomes quite sweet over the long cooking period thus increasing the need for acid to balance out the flavor profile.

The rest depends on the dish you are aiming for. What are you in the mood for? Play around with this. Use your knowledge of common flavor combinations around the world to guide you if you like. Are you thinking Autumn or Summer? California-Mexican or Caribbean?

Here are some combinations we use in our house:

orange peel + star anise + coriander seed

pineapple + ginger + cumin

fennel + apple + cinnamon

Fennel, Apple, Cinnamon

Star Anise & Orange Peel

Once I’ve chosen flavor combinations I evaluate the acidity of my dish so far and choose my braising liquid. Here are some options:

beer

dry cider

dry white wine

unsalted stock

Apart from the stock these liquids bring their own acidity. You can also boost acidity with lime juice or vinegar. For example if I wanted to do the apple/fennel dish and use stock as a braising liquid I would add a bit of vinegar to the pot. In all honesty I almost always use cider/beer/wine and then don’t worry about the cooking acid.

Toppings

I really enjoy fresh herbs. They can also add a bright note to heavier, meaty dishes. Cilantro (coriander leaf) and Italian parsley are great toppers. I don’t mean a sad little sprinkle of a garnish but some folks aren’t so into the leaf so you can just serve it on the side. Pickled/fermented red onions or a lime wedge add a garnishing acid too.