It's beyond tasty; it's sublime, but best of all it's cheap.

It’s beyond tasty; it’s sublime, but best of all it’s cheap.

 

 

First step is making a wet rub. I used 1 small yellow onion, 12 cloves of galic, 2 tbsp white wine vinegar, 1/4 cup lime juice, 1 tbsp adobo seasoning, black pepper, salt (for salt, use 1 tsb per lb. of meat, minus 1 [the adobo already has a good deal of salt in it]), 1 tsp chili powder, a dash of habanero spice

First step is making a wet rub. I used 1 small yellow onion, 12 cloves of garlic, 2 tbsp white wine vinegar, 1/4 cup lime juice, 1 tbsp adobo seasoning, black pepper, salt (for salt, use 1 tsp per lb. of meat, minus 1 [the adobo already has a good deal of salt in it]), 1 tsp chili powder, a dash of habanero spice

Finely chop the onion and garlic. Place on a skillet on medium-high with a little bit of olive oil until the aroma fills the kitchen. Add a pinch of salt, and 1tsp of cane sugar. Reduce heat to low and stir slowly. When onions have started to caramelize, move everything to a food processor.

Finely chop the onion and garlic. Place on a skillet on medium-high with a little bit of olive oil until the aroma fills the kitchen. Add a pinch of salt, and 1tsp of cane sugar. Reduce heat to low and stir slowly. When onions have started to caramelize, move everything to a food processor.

Add the remaining rub ingredients to the food processor and blend until it has an even, grainy texture. It will smell a little strong of vinegar and garlic, but this will turn into an amazing  caramelized sauce through cooking.

Add the remaining rub ingredients to the food processor and blend until it has an even, grainy texture. It will smell a little strong of vinegar and garlic, but this will turn into an amazing caramelized sauce after cooking.

Grab a long thin knife. I used an Aritsugu 27 cm. Yanagi Kasumi. You're going to stab the pork all over, making 1 1/2 - 2 inch deep cuts.

Grab a long thin knife. The knife in the picture is an Aritsugu Yanagi Kasumi.
You’re going to stab the pork all over, making 1 1/2 – 2 inch deep cuts.

An easy way to see if your cuts are the right depth. It should come to around your second knuckle. I have big hands.

An easy way to see if your cuts are the right depth. It should come to around your second knuckle. I have big hands.

Use a spoon and your fingers to press the wet rub into each of the cuts.

Use a spoon and your fingers to press the wet rub into each of the cuts.

After stuffing the cuts with the rub, slather the surface with a generous coating.

After stuffing the cuts with the rub, slather the surface with a generous coating.

Cook the meat for a ballpark time of 1 hr per lb, minus one.  This was a 5.5lb pork shoulders, so I cooked it for around 3hrs 30min at 325 degrees while covered with foil, and finished it with 40 minutes at around 385. This picture is how the meat looked after taking the foil off. Notice it's just starting to brown and the meat is nicely cooked through, but not dry.

Cover with foil and cook the for a ballpark  of 1 hr per lb, minus one. (eg: a 4lb roast would cook for 3 hours). If you want a crispy skin, increase the heat and remove the foil during the final 45 minutes.
This was a 5.5lb pork shoulders, so I cooked it for around 3hrs 30min at 325 degrees covered with foil, and finished it with 40 minutes at around 385. It could have gone 15-20 minutes longer, but I liked the color at this point.
This picture is how the meat looked after 3 1/2 hours when the foil was removed. Notice how it’s just starting to brown, the meat is cooked through but not dry.

 

Remove from the over and let it rest for 20 minutes in the pan.

Remove the meat from the oven and let it rest in the pan for 20 minutes.

Just look at that. After 40 min at 385, the drippings and remainder of the wet rub have turned into an amazing pan sauce. Deglaze the pan with a little beef stock if needed. This turned out phenomenally well.

Look at that. After 40 min at 385 degrees, the drippings and remainder of the rub have become the most amazing pan sauce. De-glaze the pan with a little beef stock and drizzle it over plated dishes. This turned out phenomenally well.

Once rested, move it back to the cutting board...

Once rested, move it back to the cutting board…

and dig in.

and dig in.

Leftovers.

Leftovers didn’t last long.