- 1 pork shoulder with a layer of fat on top
- 6 garlic cloves
- 1 large yellow onion, chopped
- 4 tbsp grandma’s hot sauce
- 1½ tablespoons ground cumin
- salt and freshly ground black pepper
- 1½ tablespoons apple cider vinegar
- 1/4 cup good olive oil
- 500 ml chicken stock
- Preheat the oven to 180 degrees. Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern.
- With a small paring knife, make a dozen ½-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, hotsauce in a food processor and process until the ingredients are finely chopped.
- Add the cumin, 1 tablespoon salt, and 1½ teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate.
- Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 250ml of the chicken stock into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2½ hours, remove the foil, and roast for another 2 to 2½ hours, until the meat is very, very tender when tested with a carving fork. Every hour, add another 100ml of stock to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.