Roasted Pork Shoulder With Mustard Ginger Sauce

• Roasted Pork Shoulder
• 4-5 pounds pork shoulder
• 1 cup sugar
• 1 cup salt
• 3-4 tablespoons Chinese five spice
• 1/4 cup brown sugar
• Mustard Ginger Sauce
• 1/2 cup yellow mustard
• 1/2 cup apple cider vinegar
• 3-6 tablespoons honey
• 1 teaspoon sirracha
• 2 tablespoons ginger
• 2 gloves garlic
• 3 tablespoons water
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil

1. Combine sugar and salt, then spread over entire pork shoulder.
2. Cover with foil and place in fridge for 8-12 hours.
3. Pull from fridge and rinse off all the salt and sugar.
4. Pat dry and rub Chinese five spice all over roast.
5. Place pork in roasting pan and stick in an oven set at 300F for approximently 5 hours.
6. Pull out of oven and turn up oven to 500F.
7. Rub roast with brown sugar and stick back in oven.
8. Pull out roast when the sugar gets crusty and melty.
9. Place everything except the sesame oil in a small sauce pan.
10. Start out with 3 T. of honey. Add more to lessen the pucker of the sauce. It tastes a lot different next to the richness of the pork. I like it both ways. 2 T. of ginger = 2 inch piece of the root. I just slice the ginger when I put in the pot.
11. Simmer over low heat for approximently 20 minutes. Adjust seasonings.
12. Strain through sieve while pouring into a serving dish.
13. Whisk sesame oil in to sauce.
14. Serve warm or room temp with the pork, but is good cold later.

pork shoulder, pork shoulder, sugar, salt, spice, brown sugar, ginger sauce, yellow mustard, apple cider vinegar, honey, sirracha, ginger, garlic, water, vegetable oil, sesame oil

Taken from food52.com/recipes/3915-roasted-pork-shoulder-with-mustard-ginger-sauce (may not work)