4 PERS. | 30 MIN. + 4H COOKING
100 ml beef stock Bouillon Herkules
(Dosage of broth ± 22 g in 1 l water/liquid)
1.5 kg pork shoulder, boned
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon cumin powder
2 tablespoons paprika powder
1 tablespoon chili powder
1 teaspoon mustard seeds
1 tablespoon salt
1 teaspoon pepper
50 ml whisky
Preheat the oven to 150°C.
Place the brown sugar in a bowl and add all the spices: garlic powder, cumin powder, paprika powder, chili powder, mustard seeds, salt and pepper.
Cut the bacon edge of the pork shoulder a little away so that a thin layer of pork fat remains. Make a few shallow incisions in the meat crosswise.
Roll the pork shoulder in the spice mixture and then massage the spices further into the meat.
Place the meat in a baking dish and pour the stock and whisky into the dish (not on the meat) and cover with a sheet of aluminium foil. Slide the pork into the oven at 150°C for 2 hours.
Remove the foil after 2 hours, add an extra shot of whisky if necessary and let the meat cook and crust for another 2 hours. The crust may become very dark but still check the doneness of the meat.