Slow-Roasted Pork Shoulder With Kumquats And Chilies, From 'Down South'

• 1 (6-pound) boneless pork shoulder
• 1/4 cup kosher salt
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 tablespoon sugar
• 1 cup thinly sliced kumquats
• 10 garlic cloves, thinly sliced
• 4 jalapenos, thinly sliced into rounds
• 2 onions, sliced into 1/2-inch rounds

1. Heat the oven to 300u0b0F. Using a chef's knife, make a series of 1-inch incisions on both sides of the shoulder (there should be about 15 per side).
2. Combine the salt, coriander, paprika, and sugar in a small bowl and use it to evenly season the pork, making sure to include the inside cavity where the bone was. Work the kumquats, garlic, and jalapenos into the center cavity and the incisions, massaging in the seasonings as you go.
3. Evenly cover the bottom of a large shallow roasting pan with the sliced onions. Put the shoulder on the onions and transfer to the oven. Roast, basting the pork with the fat and juices that collect in the pan, until the meat is very tender and caramelized, about 1 1/2 hours.
4. Reduce the oven temperature to 275u0b0F, add 4 cups water to the pan, and cover the pork with foil. Bake for 7 more hours, until the pork is fork tender.
5. Remove the pork from the pan and pour all the pan juices and scrapings into a saucepan. Skim the fat from the top and simmer over medium heat to reduce the liquid by half.
6. Serve the pork on a platter (it will be very tender and will likely pull apart into pieces) with the reduced sauce poured over the top.

pork shoulder, kosher salt, ground coriander, paprika, sugar, kumquats, garlic, jalapeufos, onions

Taken from www.seriouseats.com/recipes/2014/03/slow-roasted-pork-shoulder-with-kumquats-and.html (may not work)