GEERA ROASTED PORK

Ingredients

1 bone-in pork shoulder, rinsed

BRINE:

1½ cups salt

½ cup sugar

1 tbsp black pepper

3 – 4 cloves garlic, crushed

2 cups water

Fresh parsley or cilantro

2 – 3 bay leaves

1 tbsp ground lemongrass

1 – 2 limes, halved

Extra water

RUB:

2 tbsp ground geera or cumin

1½ tbsp paprika

1 tbsp garlic powder

½ tsp salt

½ tsp cayenne pepper

Olive oil

Directions

1. For the brine. Place the salt and sugar in a large bowl or container. Add the 2 cups of water and mix well to dissolve. Add the juice of the limes as well as the halves. Add the black pepper, garlic, cilantro, lemongrass and bay leaves. Mix well.
   Place the pork in the brining liquid. Add enough water to cover the pork. Cover and refrigerate for at least 4 hours or preferably overnight.
2. Remove from the rerigerator and allow to come to room temperature. Pat the shoulder dry and place in a bowl. Score the fat cap with a sharp knife.
3. Preheat oven to 325 degrees F.
4. Mix together the ingredients for the rub, using enough olive oil to make a thin paste. Rub the mixture all over the pork shoulder.
5. Place the shoulder in a roasting pan or dish. Roast in the preheated oven for 2 ½ – 3 hours or until the pork is cooked through. Cooking time will also be based on the size of the roast.
6. Let rest for 10 – 15 minutes before placing on a platter and slicing. Refrigerate the leftovers.