[jyl]

Wet or dry cooking?

One possibility:
- Salt it, then heat up your dutch oven (or other large heavy pot), melt some butter and oil, brown all sides of the piece
- Add an onion, a carrot, some garlic, pepper, spices as you like (sage, tarragon, bay leaf, etc), then add beer or wine until the meat is mostly submerged, I like dark beer but could be white wine too
- Cover, bring to boil, reduce to simmer, simmer covered for four hours or until meat is very tender but not totally falling to bits
- Remove meat from pot (support it with a broad spatula etc as it will want to come apart), set aside
- Spoon off the fat/oil layer on top, then use blender to buzz the liquid and all the contents smooth (fish out the bay leaf if you can), immersion blender is ideal
- Bring liquid to boil, uncovered, and boil it hard until reduced by 1/2 to 2/3, to desired sauce-like thickness, takes an hour or more
- Cut pork into serving sized pieces and place in pot with the sauce, simmer until reheated
- Serve with mashed potatoes, rice, couscous, polenta, etc

I did something like that last night with beef short ribs and red wine, over mashed potatoes, was very tasty.

Something to do while you're reducing the sauce - get about 4 oz salmon, can be fresh or smoked, if fresh cook it lightly to just done (I'd be lazy and microwave it), then put in food processor with a scoop of greek yoghurt and a scoop of cream cheese, dill, a little salt and make a salmon mousse, add 1/2 & 1/2 or milk while processing to get appropriate texture. Top your porky saucy dish with a dollop of the mousse. It is pretty and contrasty in taste.