100 ml beef broth Bouillon Herkules
1.5 kg pork shoulder, boneless
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon cumin powder
2 tablespoons paprika powder
1 tablespoon chili powder
1 teaspoon mustard seed
1 tablespoon of salt
1 teaspoon pepper
50 ml whiskey
Preheat the oven to 150 ° C.
Put the brown sugar in a bowl and add all spices: garlic powder, cumin powder, paprika, chili powder, mustard seeds, pepper and salt.
Cut a small part of the bacon edge off the pork shoulder so that a thin layer of pork fat remains. Make some shallow incisions in the meat crosswise.
Roll the pork shoulder in the herb mixture and then massage the spices further into the meat.
Place the meat in a baking dish and pour the broth and whiskey into the dish (not on the meat) and cover them with a sheet of aluminium foil. Put the pork in the 150 ° C oven for 2 hours.
Remove the foil after 2 hours, add an extra dash of whiskey if necessary and let the meat cook and crust for another 2 hours. The crust may be very dark but also check the cooking of the meat.