I love pork. And that, artlessly bold three word sentence, is an understatement. I love cooking pork more than any other meat in the market. It is simple yet challenging because it will dry up if not done right. I personally find it satisfying when I cook pork in perfection.

So here, this is a fool proof reciepe. It is "not that quick" but an easy meal to prepare for friends and family. Its origin is from momofuku roast pork shoulder.

I use this reciepe and made my BAD alterations to make this dish. It is such a versatile flavor, I can use it as the meat component for eggs benedict to asian style pork buns.

Ingredients

• 3 lbs of pork shoulder
• 3/4 cup of kosher salt
• 1/4 cup of coarse smoked salt
• 1 cup of granulated sugar
• 7 tbsp of brown sugar
• 2 tsp of ground cloves
• 2 tsp of mustard
• 1 tsp of dry rosemary
• 1 tsp of dry thyme
• Grade A maple syrup for basting

Procedure

1. Mix the salt, sugar and spice. Rub the mixture on the meat well. Cover it with plastic wrap and let it sit over night in the fridge.
2. Preheat the oven to 275 to 300 F, depending on how crunchy you want the skin. I did 300 F.
3. Dust off excessive salt/sugar, then throw it in the roasting pan. Roast it for 6 hours. Occasionally bast the meat with it's juice and maple syrup. By the way, it will smell like glory (reason why I used grade A is because the flavor more subtle than grade B)
4. Let it rest for about 30 minutes. Cover it with aluminum foil. Just incase you didn't read step 3, it will smell like glory.
5. Eat. Glory in the highest~
6. Eat more. Glory in the higest~
7. Don't stop eating. Glory in the highest~
8. I am singing to Christ, of course, not the meat. Puh lease.

Model shots

This is my first try. I forgot to dust off the salt thus the salt crustation

It is so juicey. This picture does not do justice

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Breaking bread with my good friends

Focus is off

Fred the fish