Spit Roasted Pork
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Spit roasted pork

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Ingredients • 9 pounds whole bone-in pork shoulder roast get a pork butt roast! • 3 tablespoons Diamond Crystal kosher salt • Freshly ground black pepper • ½ cup peach jam • 2 tablespoons coconut aminos • 1 teaspoon Red Boat fish sauce Instructions • Using a sharp knife, carefully score the fat cap in a 1-inch crosshatch pattern, making sure you don’t cut into the meat. • Sprinkle the salt all over the pork roast. Cover the roast with plastic wrap and stick it in the refrigerator for 12 to 48 hours to dry-brine. • When you are ready to slow roast the pork, heat the oven to 325°F with the oven rack in the lowest position. While the oven is heating up, add freshly cracked black pepper all over the pork shoulder roast. • Grab a roasting pan and rack and spray the rack with avo
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