4-5 lbs. Pork Butt, Boston Butt or Pork Shoulder Blade In Roast, skinless, with fat cap - not Arm/Picnic Shoulder, if possible. (After removing bone and cooking it ends up about 3-4 lbs. - this makes about 8-12 sandwiches)
24 ounces Ronnie's Giardiniera™
16 ounces chicken broth
3 limes
4 Tablespoons spice rub of your choice
INSTRUCTIONS
Cross-hatch fat cap 1/2"-1" deep.
Rub generously with spice rub of your choice.
Leave uncovered in fridge for 2 hours.
Sear or broil pork on all sides.
Add broth, lime juice and 16 oz Ronnie's Giardiniera™ to pot, mix well.
Place pork in slow cooker, fat cap UP.
Pour 8 oz Ronnie's Giardiniera™ on top of fat cap.
Ladle some bottom juice on to top of fat cap.
Cook on low/medium for 7-8 hours or until about 200°, which is optimal for shredding. Timing will depend on your slow cooker.
Every so often flip roast and redistribute broth and Ronnie's Giardiniera™.
Remove from pot and let rest for 10-15 minutes on counter and then shred.
After removing the pork from the slow cooker pot, you'll be left with an awesome stew of Giardiniera, lime and chicken broth. Strain most of the juice out of this mixture so you have a more robust Giardiniera... Or just remove some of the juice - it just depends how sloppy you like it! You can also use this leftover mixture as a soup or soup base.
Keep the pork and Ronnie's Giardiniera™ separate so people can have plain (Ronnie's Giardiniera™ marinated) pork if they want. For the others, they'll use the Ronnie's Giardiniera™ mixture to put on their pulled pork sandwiches.
