This is, hands down, my favorite Food & Wine recipe. We love to cook this on a Sunday but wait until later in the week to bake it, making it a quick and tasty mid-week meal. In response to one of the other reviews, pork shoulder is pretty fatty, so as I am cubing the meat, I cut off a lot of the fat. You can also skim a lot of the fat off the top of the sauce before returning the shredded meat.

By muendy | 

April 26, 2009