Recipe by loveleesmile
My boyfriend's aunt Adeline adapted this recipe from one of her cookbooks.
Top Review by duonyte
This is a recipe that you can make substitutions to if you don't have all the ingredients and still have a great result. I did not have apple cider vinegar, so used rice vinegar and a little malt vinegar. I had only 1 tbl of mustard seeds, and had to subsitute ancho chili powder for the cayenne. Also, no sage leaves, but I did have some fresh rosemary - not traditional, I am sure, but worked really well. I did not have any problems with fumes. Not quite all the fat melted off, as happens with another recipe I use, but the results were really tasty.
- 1 cup apple cider vinegar
- 3 tablespoons minced shallots
- 2 tablespoons crushed yellow mustard seeds
- 2 tablespoons fresh ground black pepper
- 2 tablespoons cayenne pepper
- 2 tablespoons minced fresh sage
- 1 tablespoon minced garlic
- 1 (4 -5 lb) bone-in pork shoulder
Directions See How It's Made
- Preheat the oven to 300°F (150°C).
- Whisk together the vinegar, shallots, mustard seeds, black pepper, cayenne, sage, and garlic. Rub the mixture into the pork, coating it evenly.
- Place the pork in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Cook until the meat is very tender, about 6 hours.