So i used this method of braising pork in its own fat over the course of 3 to 4 hours at 270°F. Seasoned it simply with adobo, sazon, a little bit of salt. I also strategically placed six garlic cloves and three bay leaves broken in half.
What you end up with is pork that is seasoned in every bite. And, after having put it under a broiler to finish it off every bite has this contrast of soft and crunchy texture. This isn't possible when you try to cook a whole shoulder on the bone. It requires prep work to debone the shoulder (or buy a boneless one) but I think I'm done with cooking a whole shoulder now that this method is known.
What you end up getting is a whole bunch of, equivalent to, fall off the bone rib meat. But instead of getting a miniscule amount of meat from said ribs you're getting many pounds worth of well seasoned meat.
In braising liquid, basically liquid that came purely from the meat
Final touches with the broiler. One side has Sweet Baby Rays BBQ, the other just spooned with its own fat and allowed to crisp.
