Refrigerate the pork shoulder uncovered ... Mix in a generous splash of the vinegar BBQ sauce; adjust the seasoning, making sure there’s enough acid (vinegar) and salt. Put the remainder ...
The recipe called for a quick dry rub for the boneless pork shoulder. I generously poured ... Then I placed the seasoned pork in the pot to get some color before it went in my oven.
Blend and check seasoning. Heat the oil in a pan until smoking. Season the pork and cook in 2 batches, ensuring they are seared on both sides. Transfer to a roasting tin. Cook the onion and celery ...
Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned ...