2 pounds Boneless Pork Shoulder
1/2 of a white onion
2 stalks green onions
4 cloves of garlic
1 knob of ginger
3 Serrano peppers
1 teaspoon fresh thyme
2 whole cloves
1/2 teaspoon ground allspice
1/4 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly grated nutmeg
1 teaspoon black pepper
1 teaspoon slat
1/2 teaspoon brown sugar
1 teaspoon soy sauce
1 teaspoon malt vinegar
juice of 1 lime
Heat a cast iron grill on the stove and place the ginger, garlic, onion, peppers and green onion to get a light charring on it.
Once it has charred a little, remove it from the grill and add it directly to a food processor or magic bullet.
Add the rest of the ingredients to the food processor with the exception of the pork shoulder.
Pulse to a Smokey, dark, smooth paste.
Pour the marinade over the pork shoulder. Wrap tightly in tin foil. Place in the fridge for 24 hours.
What I did was heat my oven to 200 degrees. I placed my tightly wrapped pork shoulder, on a cookie sheet and placed it in the oven overnight.
So it went in at 10pm and I turned off the stove the next morning around 6 am. I left it in the oven throughout the day with the oven off. When it was time for dinner, I removed it from the tin foil, placed it back in the oven on boil for 15 minutes.
I cooked it until it was nice and caramelized. It was fall apart in your hands delicious.
My Pork should was marbled with fat, which made it very moist. You can shred it and make tacos, or cook it on your cast iron flat top with a little BBQ sauce.
I can guarantee you, if you cook it over night, when you wake up the next morning your house will be smelling just divine!
After Slow Cooking for 8 hours @ 200 degrees.
After Broiling for 10 minutes.