Glazed Roasted Pork Shoulder Arepas

• Lemon/Shallot Sauce and Roasted Pork Shoulder
• 3 tablespoons finely chopped shallots
• 2 tablespoons Worcestershire Sauce
• Zest and juice of one medium sized lemon
• 1 tablespoon whole grain mustard
• 1 tablespoon cumin
• 2 teaspoons Smoked Sweet Paprika
• 2 teaspoons Sea Salt
• 2 teaspoons freshly ground pepper
• 1/4 cup extra virgin olive oil
• 5 pounds boneless fresh pork shoulder
• *Arepas (Basic recipe came from package of PAN.)
• 2 1/2 cups luke warm water
• 2 cups PAN precooked white cornmeal
• 1 teaspoon Sea Salt

1. Remove roast from refrigerator and bring to room temperature. Preheat oven to 375 degrees.
2. Remove excess fat cap from roast (sorry, but I'm the one who LOVES to eat the sizzled fat, and my cholesterol is nothing to brag about!).
3. Place the meat into a lightly oiled (olive oil) roasting pan that is not too much larger than the meat.
4. Mix the first nine ingredients together, whisking to thoroughly combine (shallots through olive oil).
5. Pour one-fourth of the sauce onto meat, rubbing it into the cracks and on the side. Turn the meat and repeat with another fourth of the sauce.
6. Place in the oven with the fattest side of the meat facing up. Roast for one hour, basting with pan drippings every fifteen minutes.
7. Turn meat, reduce heat to 325 degrees, and roast until internal temperature registers 160 degrees (about one more hour) basting with pan drippings every fifteen minutes.
8. When internal temp is 160 degrees, reduce heat to 300 degrees and roast about another hour, until meat is between fork tender and needing a knife.
9. Remove meat to a clean bowl or platter and top with another fourth of the sauce. Tent and let rest until cool enough to handle.
10. Pour pan drippings into a cup that separates the fat from the broth. Pour off broth and add it to remaining fourth of the sauce, stirring to combine. Discard the fat.
11. When meat is cool enough to handle, slice and pull apart (discard any large pieces of fat), and pour remaining sauce mixed with pan drippings over meat. rnServe with Arepas* and cheese (I particularly like a good manchego or provolone).
12. Pour water into a bowl. Add salt and PAN slowly. Knead until smooth and firm. Cover bowl and let dough rest for a few minutes.rnHeat nonstick pan over medium heat. Add a very thin coat of olive oil.
13. Pinch pieces of dough about the size of a golf ball, roll between palms to form smooth ball, mash to flatten (about one-half inch thick). Put a little water on your hands to keep the dough from sticking.
14. Place in heated pan and cook until bottom begins to brown. Turn and cook just until other side begins to brown.
15. Remove from heat, slice open, butter the inside if you like, add cheese and pork.rnClose and eat like a sandwich.

lemonshallot sauce, shallots, worcestershire sauce, lemon, whole grain mustard, cumin, paprika, salt, freshly ground pepper, extra virgin olive oil, pork shoulder, water, white cornmeal, salt

Taken from food52.com/recipes/3921-glazed-roasted-pork-shoulder-arepas (may not work)