Generously salt and pepper the pork shoulder; let meat come to room
Rub salt mixture over entire pork shoulder and into slits. Wrap roast
o 10 days.
Preheat oven to 300 degrees F.
tablespoon pepper.
Pat pork dry. Using a small sharp
ade tunnels all over; the pork comes out much better if
TO BRINE THE PORK: With sharp paring knife, cut
ixture all over the pork. Put the pork, fat side up in
Preheat oven to 325 degrees F (165 degrees C).
Rub pork shoulder all
inch deep in the pork.
Spread the onion slices
he oven to 325 degrees F (165 degrees C). Season the pork
Preheat oven to 350 degrees F.
Use pork shoulder that has been roasted in a covered casserole with
Preheat the oven to 275\u00b0.(I did
urn off.
Tie the pork shoulder with butcher's twine, using
Wash meat with vinegar and lemon juice.
Place all ingredients in blender.
Pat dry the meat.
Season the meat with the marinade.
Add the salt to the skin.
Let marinate 1 day before.
Place in oven at 350 cover with foil.
After 4 hours uncover and let the skin get crispy raising the temperature to 450.
eheat oven to 325\u00b0.
Using kitchen string, tie the pork shoulder crosswise
ub ingredients.
Coat the pork shoulder all over with the rub
/4 cup of the Roasted Pork filling over 1/4 of
aves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover
Generously salt and pepper the pork shoulder and let meat come to