Spiced Pork

• 2 tablespoons dried juniper berries
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole allspice
• 1/4 cup packed light brown sugar
• 1/4 cup kosher salt
• 1 (6-pound) boneless pork shoulder, tied

1. Finely grind juniper berries, peppercorns, and allspice in an electric coffee/spice grinder, then stir together with brown sugar and salt in a small bowl.
2. Rub spice mix all over pork and chill in a sealed plastic bag 1 day.
3. Transfer pork to a 6-quart pot and cover with cold water by 1 inch.
4. Bring to a boil, then reduce heat and simmer, covered, adding more water as needed to keep pork submerged, until meat is very tender, 3 to 3 1/2 hours.
5. Transfer pork to a cutting board and let stand 25 minutes before slicing.

berries, whole black peppercorns, whole allspice, brown sugar, kosher salt, pork shoulder

Taken from www.epicurious.com/recipes/food/views/spiced-pork-104393 (may not work)