How to cook grilled pork shoulder two ways (via thknwco)
1 teaspoon fresh sage leavesZest or peel from 1 lemon1 tablespoon saltUsing a mortar and pestle or molcajete, roughly break up the peppercorns. Add the cumin, coriander and fennel seeds and continue grinding them, but merely roughly. Add the fennel pollen, if using, and the red pepper flakes and grind up a bit. Set aside.
Rinse off the pork shoulder and lay it fat-side down and trim off any large, extraneous globs of fat or sinew. Turn it fat-side up and make a crosshatch pattern of 1-inch squares into the fat . Using a paring knife, make a dozen or more deep slits into the meat, all around the shoulder.
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