Ingredients
- 1 pork shoulder on the bone
- 3 pound fleur de sel or big salt la baleine
- 3 pound all purpose flour
- 8 1/2 cup water
- 1 cup canola oil
- 1 cup crispy pork skin or crispy bacon
- 1 cup fried italian parsley
- 1 cup toasted bread crumbs
- 1 tablespoon brown sugar
- 3 quart apple cider vinegar
- 3 cup ketchup
- 1/2 cup light brown sugar
- 6 tablespoon french yellow mustard
- 3/4 cup worcestershire
- 3 tablespoon crushed red pepper flakes
- 2 teaspoon crushed black pepper
- 6 tablespoon kosher salt
- 3 tablespoon fish sauce (three crabs)
Preparation
Baking Directions:
For the pork shoulder: Mix all ingredients in a bowl, let rest the dough for one hour in refrigerator.
Wrap the shoulder in the crust dough and cook for 2.5 hours in a oven at 350 degrees Fahrenheit.
Break the dough with a knife and slice meat.
For the pork crumble: Mix all ingredients in a bowl.
Reserved.
For the barbecue gelee: Combine all the ingredients together, put the mix in a sauce pot, bring to boil and cook slowly for 20 minutes.
Add soft gelatin, reserved in fridge.
