Port Fonda'S El Comedor Pork Butt

• bone
• white sugar
• kosher salt
• dried red chile crushed
• orange zest
• brown sugar

1. First, dry cure overnight in equal parts white sugar and kosher salt with a bit of crushed dried red chile. Then rub with a little orange zest.
2. Cook uncovered in a convection oven at 300 degrees for about 3 hours. Baste with 20 ladles of its own pork fat.
3. Cover and return to the over for another 5 hours.
4. Remove and baste it at least 40 more times.
5. Let rest out of the oven while the "topping" is made.
6. Mix brown sugar, kosher salt, crushed red chile, orange zest, and cover the pork in the mixture.
7. Turn the oven up to 375 and put in the oven for about 10 minutes.
8. Baste again, slowly, about 10 times.
9. Serve with fresh corn tortillas, limes, onion, cilantro, radish, escabeche, adobo, guacamole and salsas. Make your own tacos and get down.

bone, white sugar, kosher salt, orange zest, brown sugar

Taken from www.yummly.com/recipe/Port-Fonda_s-El-Comedor-Pork-Butt-1450856 (may not work)