Crisp & Tender Pork
|Boneless pork butt/2 1/2 pounds boneless pork shoulder / butt, cut into 4 equal pieces||8 Pound|
|Homemade chicken broth/Canned regular-strength chicken broth||6 Cup (96 tbs)|
|Lemon||1 , cut in half|
|Thyme leaves||1 Tablespoon|
|Whole black peppercorns||1⁄4 Teaspoon|
|Vinegar garlic dipping sauce||1 Tablespoon|
If cooking knuckles, use 6 cups broth and an 8- to 10-quart pan; for shoulder, use a 3- to 4-quart pan and 3 cups broth.
Bring broth, lemon, bay leaves, thyme, cloves, and peppercorns to a boil.
Add pork, then reduce heat, cover, and simmer until pork pulls apart easily about 2 1/2 hours for knuckles, about 2 hours for shoulder.
Lift pork from broth; drain.
To save broth to use in other dishes, pour through a strainer; discard seasonings.
Place knuckles in an ungreased 10- by 15-inch rimmed baking pan; put shoulder in a greased 9- or 10-inch square baking pan.
Bake in a 500° oven, uncovered, until skin on knuckles is crisp, about 30 minutes, or until shoulder is browned, about 10 minutes.