Braised Pork Shoulder

Recipe thanks to Dave Cruz of Little Gem

This is a very simple main dish that takes a little preparation, a little patience, but rewards with great results. I like to use the small farm pork cuts from our local butcher. No need to get bogged down with proper cuts, or exact measurements. Just enjoy the process. Wine is always welcome with a dish like this. Maybe a nice rosé or sparkling while you cook, a little pinot while you wait and then some cab while you eat. In fact, the order doesn’t even matter, just enjoy.

Ingredients:
6-6 ½ lb Pork Shoulder, bone out
2 ea. Onion, medium, cut into 2” dice
1 head Garlic, cloves separated, husk removed
¼ cup Salt, kosher
1 ea. jalapeño, medium, split lengthwise
2-3 Tbsp Oregano, dried
¼ cup Cumin, ground
1 tsp Black Pepper, ground
1 ea. Orange, halved
1 ea. Lemon, halved
1 ea. Lime, halved

Method:
1) Place pork in a vessel just large enough to fit snugly.
2) Thoroughly combine the salt and spices, then (keeping the pork in the cooking vessel) liberally coat the meat with the salt-spice mixture, including the crevices from which the bone was removed until all the mixture is used. Any fallen salt-spice can be added back to the top of the roast
3) Cascade the onions and garlic over the pork and place the jalapeño and citrus halves randomly around the pot.
4) Cover with parchment, then tightly with foil and a snug lid if available, allowing as little steam to escape as possible.
5) Transfer to an oven preheated to 350, placing it in the center of the center rack (or in wood fired oven holding at 350-ish, towards the door)
6) After about 4 hours, remove the vessel from the oven, remove the lid if any, then remove the foil taking great care to avoid the escaping steam. Discard the foil and parchment.
7) Spoon some of the liquid over the pork and move any onions or garlic to the resulting liquid at the sides of the pot.
8) Return the dish to the oven and cook, uncovered for approximately 1 additional hour.
9) Using a pointed probe, or sharp narrow knife, pierce the roast to check for doneness. There should be little to no resistance when pierced. If additional time is needed, check every half hour.
10) Remove from the oven and set aside allowing the pork to rest in its own liquid at room temperature for at least 1 hour.
11) Remove the pork, pour off any excess fat from the pot leaving behind the resulting cooking liquid (the liquid can be strained of the solids, if desired) then return the roast.
12) Serve immediately (or store properly).