Pork Shoulder Roast

One bone in pork shoulder roast
Pork brine (to make this you’ll need kosher salt, honey, bay leaves, rosemary, italian parsley, garlic & black pepper corns)
Whole cloves
Black Peppercorns
Handful of fresh sage leaves
A couple tablespoons of rosemary
4 cloves of garlic
Half a lemon
Olive oil

Make the pork brine the day before by combining 8 cups of water with 1 cup of kosher salt in a large sauce pan.  Add 1/4 cup of honey, 10 bay leaves, a couple of rosemary sprigs, a handful of italian parsley (stems and all), 8-10 garlic cloves, crushed and 2 tablespoons of black peppercorns.  Bring to a boil and stir and turn off the heat.  Cool to room temperature then refrigerator until ready to use.
In the morning, place the pork roast into a large bowl and cover with the brine.  Refrigerate for at least 2 hours, but no more than 4 hours.  Remove the pork from the brine and rinse under cold water and pat dry.  Discard the used brine.
Preheat oven to 425
Grind about a tablespoon of black peppercorns with 2 teaspoons of whole cloves using either a mortar and pestle or spice grinder. Chop the sage, rosemary, garlic and lemon together and combine with the ground cloves and pepper.  Stir in a tablespoon or so of olive oil.  Rub this concoction all over the pork roast.

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Place the pork in a roasting pan skin side up and roast in the oven for about 30 minutes.  Lower the temperature to 325 and continue to cook for another 4 hours, or until it reaches an internal temperature of 155 on an instant read thermometer.  You can cover the roast with foil if it gets too brown during the cooking.  Remove the pork from the oven and allow to rest.  Slice to serve.

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