4 lbs Pork Shoulder
1 cup SOOC Black Cherry Dark Balsamic Vinegar
½ cup SOOC Smoked Applewood or Black Lava Sea Salt
¼ cup Brown Sugar
7 cups cold Water For the sauce
¼ cup SOOC Baklouti Green Chili Oil
¼ cup SOOC Black Cherry Dark Balsamic Vinegar
2 Tbsp Mustard
any pan juices, fat poured off
Brine the pork overnight: Dissolve first the salt and then the sugar into the vinegar and water. Rinse the pork and place in a zip lock bag. Pour in the brine and refrigerate for 12-24 hours. Be sure to place the bag in a pan in case the bag leaks.
When the pork is ready, remove from the brine and pat dry. Preheat oven to 225°F while the pork comes to room temperature.
Place in the oven and cook for 5 to 7 hours (approximately 1.5 to 2 hours per pound) until the internal temperature reaches 170°F. Turn off the oven. Allow the pork to rest tightly wrapped with aluminum foil for 1 hour.
Meanwhile reduce the sauce ingredients in a saucepan. Uncover the pork and pull it apart with a fork then drizzle the sauce over the pork and stir to disperse. Serve on buns or with mixed greens drizzled with your favorite vinaigrette.