These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavorful crust.
- 6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes
- 2 tablespoons coarse salt
- 2 1/2 cups water
- Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes.
- Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.
Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.