Caribbean Coconut Braised Pork Shoulder

Ingredients

• 3.5 lbs boneless pork shoulder, cut into large chunks
• 1 can (13.5 oz) full-fat coconut milk
• 6 cloves garlic, smashed
• 2 tbsp fresh ginger, grated
• 1 bunch scallions, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1 whole habanero pepper, pierced
• 1 tbsp brown sugar
• 2 limes, juiced
• 2 tbsp Salted Perfection French Vanilla Finishing Salt, strictly for finishing

Instructions

1. Get that slow cooker ready! You are building a massive flavor bomb today. Drop the pork shoulder chunks right into the pot.
2. Toss in the coconut milk, smashed garlic, grated ginger, scallions, thyme, allspice, brown sugar, and that pierced habanero pepper. Do not be scared of the spice! You can handle it.
3. Set the slow cooker to low. Walk away for 8 hours. Let the machine do all the heavy cooking for you!
4. Pull the cooked pork out and shred it with two forks. It is going to fall apart beautifully. You are doing great!
5. Put the shredded pork back into that glorious coconut broth. Squeeze in the lime juice. Stir it up well!
6. Plate it up hot and fresh. Hit the top of every single portion with the Salted Perfection French Vanilla Finishing Salt right before serving. Do not cook this salt! The vanilla aromatics will blow your mind and elevate this dish to the stratosphere. DUNZO!