Started with an 8.6 pound pork shoulder. Seasoned it, cooked it, and then ate it.
The night before, ground up one tablespoon each of cumin seeds, coriander seeds, methi seeds, kolonji seeds, mustard seeds, fennel seeds, 3 brown cardamoms, 5 cloves, and 2 star anise.
Covered the pork shoulder in 2 tablespoons of salt.
And then covered the pork shoulder in the ground up spices.
In the fridge at 5:45 PM.
9:30 AM took it out of the fridge. Sat on counter to come down closer to room temperature.
10:30 AM put it in the oven at 200F. Low and slow.
1:30 PM checked shoulder
6:00 PM Checked shoulder
8:00 PM, pulled shoulder out of oven
On a serving plate for the table.
On a tortilla for eating.
I love it. I don't have to wonder if the pork is done or not. A fork slides in so easily. And the meat instantly separates from the bone. The pork tastes so juicy, so delicious. For the little amount of effort, this dish is so tasty.