Generously salt and pepper the pork shoulder; let meat come to room
Rub salt mixture over entire pork shoulder and into slits. Wrap roast
t least 12-slits in pork with the tip of a
tablespoon pepper.
Pat pork dry. Using a small sharp
Use pork shoulder that has been roasted in a covered casserole with
ade tunnels all over; the pork comes out much better if
ub ingredients.
Coat the pork shoulder all over with the rub
ixture all over the pork. Put the pork, fat side up in
165 degrees C).
Rub pork shoulder all over with lime.
urn off.
Tie the pork shoulder with butcher's twine, using
inch deep in the pork.
Spread the onion slices
I usually cut this recipe in half as there are
165 degrees C). Season the pork roast with garlic, kosher salt
r shred as for pulled pork (I usually do half sliced
alt all sides of the pork shoulder chunks. Heat oil in a
he mixture all over the pork shoulder and set aside for 30
ngredients and rub all over pork shoulder. Cover and refrigerate for 24
Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350\u00b0 oven to braise. Should take 2-3 hours.
Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.
Score fat cap on the pork shoulder in a diamond pattern.
ing kitchen string, tie the pork shoulder crosswise, spacing the ties 1