Slow Cooked Pork

   -from Richard

Start with a six - eight pound boston butt:
 
Brine
 
Dissolve 1/4 sea salt or kosher salt in cup hot water.
 
Add
 
3 tablespoons sugar
1/2 teaspoon cracked black pepper
2 bay leaves, crumbled
1 teaspoon dried thyme
3 cups cold water
 
Pop the fat cap from the boston butt and marinade the pork in the
brine for 1-2 days
 
To cook
 
Drain pork and pat dry
 
Crush
 
1 head garlic
1 tablespoon kosher salt
1/4 teaspoon dried pepper
1.5 teaspoon oregano or marjoram
 
Rush over surface of pork
 
Replace skin cap and place pork (skin side up on a rack in a shallow
roasting pan.  Roast for 45 minutes at 450 degrees.
 
Add 1/4 cup oloroso sherry and 2 cups chicken stock.  Throw in 1 large
onion thinly sliced.
Turn heat down to 180 degrees.
 
Roast at 180 for ~ 12 hours (or until a meat thermometer reads 170
degrees internal temperature)
 
Slice the Butt.  Top with Uncle Vishnu's Goan Style BBQ Sauce.