... or shoulder, or something. It's a sleeper of a cut, just a fatty, bone-in pork shoulder butt; cheap as hell, but with the promise of an unforgettable night. This fella started out early this morning, poked and stabbed, and studded with slivers of garlic and sprigs of rosemary. Then we rolled him in a rub of brown sugar, sea salt, cayenne, and black pepper, and let him catch his breath for an hour or two. Next, into the oven at about 225.
Slowly. Slow. slow.
He needs a good eight hours, really.