I have a big piece of pork shoulder and a cast iron dutch oven

The last time I had a pork shoulder, I slow cooked it in my dutch oven. I seared the pork shoulder on all sides, removed from the dutch oven, made the curry gravy described in >>8350681 using pork stock cubes, put the pork shoulder back into the dutch oven and into the curry gravy then put it in the oven to braise a good, long while.

The result were fall-off-the-bone delicious pork that I made into something banh mi like: I stuffed the pork into lengths of split baguette, topped with shreds of pickled radish and carrot, coriander leaves and slices of jalapeño.
Was really rather nice tasting.

Very strongly recommend.

>>8350904
Yeah OP do what tgis Anon said

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I like making mojo.

>>8350959
bruh i need that recipe

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>>8351222

I got you. This is for a large batch but you can scale it down pretty easy.

4 oranges sliced
4 limes sliced
4 onions sliced
10 C orange juice
6 C white grapefruit juice
3 C lime juice
7 oregano branches
20 cloves of garlic crushed
1\2 C white sugar
1\4 C salt
Pinch of black pepper

Combine ingredients in large rondo and bring to a boil over medium high heat. Turn down and allow to simmer for 45 minutes. Strain and discard fruit.

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>>8351281

While simmering braising liquid, cut pork shoulder into three inch pieces and brown over medium high heat on all sides. Transfer to hotel pan and cover with more sliced onions.

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>>8351284

Pour braising liquid over onions and pork. Cover hotel pan with plastic wrap and then aluminum foil. Put in oven at three hundred degrees for three hours, uncovering for last 45 minutes of cooking.

I reccomend serving it over tosted coconut rice. Just cook off some white rice as usual, then add a cup or two of shredded coconut that you've browned off in the oven. Pour a little of the braising liquid over the rice and pile on some pork and onions. Good eats.

>>8351281

Just realized there is an omission in those ingredients. Toss in a half a bunch of cilantro to the braising liquid during the first cook.