Preparation

1. Spice Mix: In a bowl, mix all the spices together.

2. Pureeing:Puree the onions and set them aside.
   Blend all the ingredients for the injection marinade until smooth, then strain it through a fine sieve.
   

Marinating & Preparation

1. Using a marinade injector, inject half of the marinade evenly throughout the pork to distribute the flavor.

2. Brush the pork with the onion puree, then generously coat it with the spice mix, ensuring full coverage on all sides.

3. Wrap the meat tightly first in parchment paper, then in aluminum foil.

Cooking Preparation

1. In a casserole dish or roasting pan with a lid, place three heatproof bowls on the bottom to elevate the meat.

2. Add two whole onions, 2 cm of water, and optionally a few sprigs of fresh herbs.

3. Place the wrapped pork on top of the heatproof bowls so it does not sit directly in the water.

Cooking

1. Bake in a preheated oven at 140°C (285°F) for 4 hours.

2. After 4 hours, inject the remaining marinade into the meat and top up the water in the tray if needed.

3. Increase the temperature to 170°C (340°F) and bake for another 90 minutes.

4. Cut open the top of the parchment and foil to expose the meat and continue roasting for 30 minutes.

5. Remove the lid from the casserole dish and bake for another 15 minutes to develop a rich crust.

Resting & Serving

Let the meat rest for 30 minutes before shredding it into tender pieces using two forks.

Enjoy! 😋