Juicy Braised Pork Shulder

Ingredients: • 2.5 lb (1.2 kg) boneless pork shoulder • 4 garlic cloves (minced) • 1 tbsp dried marjoram • 1 tsp sweet paprika • 1 tsp salt • 1/2 tsp freshly cracked black pepper • 2 tbsp mustard • 1 large yellow onion (sliced) • 2 bay leaves • 3 allspice berries • 250 ml water or broth • Oil or pork lard (for frying) • Butcher's twine Instructions: 1. Wash the pork shoulder and pat it thoroughly dry with paper towels. Roll the meat tightly and bind it securely with butcher's twine so it keeps a compact shape while cooking. 2. In a small bowl, mix the minced garlic, marjoram, sweet paprika, salt, black pepper, and mustard into a paste. Rub this mixture evenly all over the bound meat. Refrigerate covered for at least 2-3 hours (preferably overnight). 3. Heat the oil or pork lard in a deep pan or Dutch oven over high heat. Sear the meat on all sides until a beautiful dark-brown crust forms to lock in the juices. 4. Add the sliced onion, bay leaves, and allspice berries into the pan. Pour in 250 ml of water or broth. Cover tightly with a lid and simmer on low heat for 1.5 to 2 hours, turning the meat occasionally and adding more liquid if needed. 5. Remove from heat and let the meat cool completely inside the braising liquid to keep it incredibly moist. Once cooled, remove the twine, slice into thin rounds, and serve cold on sandwiches.