re: Pig Sandwich (Pork Poboy)

I've been on a carnitas kick lately and actually in the process of cooking some now for Jazzfest this weekend. The first two steps in this process are dry brining a pork butt, cut into 2x2 squares w/ fat on, with salt only for 12 to 24 hours, rinse and pat dry. Then, assemble the pork butt pieces in a dish, packed tight, submerged in lard (not much is needed), or other oil of your choice, and cook confit style at 275° for 3 hours tightly covered in aluminum foil, with appropriate aromatics but we're not worried about carnitas spice, for this. The pork renders down and is very succulent, juicy and pulls just right. They may possibly braise the pork, but until you've tried this method, it is quite amazing and would yield a great texture for a sandwich.