Cumin Scented Crockpot Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Large  Pork shoulder
  2             medium  onions -- quartered
  1               head  garlic -- cut in half crosswise
  2        tablespoons  whole black peppercorns
  2        tablespoons  cumin seeds
  24            ounces  light beer

Place pork shoulder in crockpot.  Pack in onion quarters (no need to peel),
garlic head halves and seasonings as low in the crockpot as possible.  Pour
beer over to cover.  If necessary, add a little water so that pork is
completely covered.

Cover crockpot and cook on low heat for 8-12 hours.  Meat will be falling
apart.

Remove meat from crockpot, let cool slightly and pick over, discarding bones
and fat (unless you need them for some other purpose). .

 If you wish to reserve stock, strain through a collander, then strain again
through cheesecloth or a coffee filter while still hot.  Let cool, then
refrigerate.  Fat will form a solid layer on top of the stock.

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NOTES : I save both the stock and fat.  I generally accompany my pork with
collard greens, and I cook the collards in the pork stock, with the pork
bones.

This constructively has no carbs, except a tiny amount from the beer,
because you don't eat the onions and garlic.

The pork can be eaten as is, or made into pulled pork for barbecue, etc.