This can be cooked in a slow cooker, in a Dutch oven on top of the stove, or in a roasting pan in a 375°F. oven. Pick the way that suits you. Any way you cook it, you will find that the sweet pickle relish and barbecue sauce flavor the meat through and through.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat the oven to 375°F.
Step 2
Pat the pork dry with paper towels and sprinkle it all over with the salt. Heat the olive oil in a large Dutch oven set over medium-high heat until hot but not smoking. Add the pork and brown it on all sides, about 10 minutes total. Add the relish, barbecue sauce, and 2 cups water and bring to a simmer. Cover the pot, then transfer to the oven. Braise the pork, turning it over once, until the center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
Step 3
Transfer the pork to a cutting board and tent loosely with foil.
Step 4
Strain the braising liquid through a sieve into a bowl and discard the solids. Skim off any fat that collects on the surface and cover the bowl to keep the liquid warm.
Step 5
Cut the meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on the part of the shoulder you have; discard any kitchen string if necessary). Heat the vegetable oil in a 12-inch heavy nonstick skillet set over medium-high heat until hot but not smoking, then sear the pork slices in 2 batches, turning over once, until browned, about 3 minutes per batch.
Step 6
Transfer the pork to plates and spoon some braising liquid over the top. Pass the remaining braising liquid at the table.
