This can be cooked in a slow cooker, in a Dutch oven on top of the stove, or in a roasting pan in a 375°F. oven. Pick the way that suits you. Any way you cook it, you will find that the sweet pickle relish and barbecue sauce flavor the meat through and through.

　　

Ingredients

serves 6

　　1 (4 1/2-pound) boneless pork picnic shoulder

　　2 teaspoons salt

　　1 tablespoon olive oil

　　1 cup sweet pickle relish

　　1/2 cup barbecue sauce

　　2 tablespoons vegetable oil

　　

Step 1

Heat the oven to 375°F.

　　

Step 2

Pat the pork dry with paper towels and sprinkle it all over with the salt. Heat the olive oil in a large Dutch oven set over medium-high heat until hot but not smoking. Add the pork and brown it on all sides, about 10 minutes total. Add the relish, barbecue sauce, and 2 cups water and bring to a simmer. Cover the pot, then transfer to the oven. Braise the pork, turning it over once, until the center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.

　　

Step 3

Transfer the pork to a cutting board and tent loosely with foil.

　　

Step 4

Strain the braising liquid through a sieve into a bowl and discard the solids. Skim off any fat that collects on the surface and cover the bowl to keep the liquid warm.

　　

Step 5

Cut the meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on the part of the shoulder you have; discard any kitchen string if necessary). Heat the vegetable oil in a 12-inch heavy nonstick skillet set over medium-high heat until hot but not smoking, then sear the pork slices in 2 batches, turning over once, until browned, about 3 minutes per batch.

　　

Step 6

Transfer the pork to plates and spoon some braising liquid over the top. Pass the remaining braising liquid at the table.

　　A Southerly Course