5 pound Copperwood Pork Shoulder , bone-in, skin off
2 tablespoons paprika
1 tablespoon garam masala
2 tablespoons pimento
1 tablespoon ground clove
1 tablespoon minced garlic
3 dried bay leaves
3 tablespoons coconut oil
Preparing your rub; add all ingredients to a food processor/mortar and pestle and blend all spices and the oil into a medium thickness paste.
Place the pork on a clean work surface, skin-side up. Coat the pork in your spice rub generously, ensuring all surface area has been covered. Set into a container and refridgerate overnight.
Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 220°C/425°F.
Place the pork, skin-side up, in a roasting tray and roast for 30 minutes. At this point, turn the heat down to 170°C/325°F, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 3 hours.
Remove the pork from the oven, take off the foil and transfer to a serving dish.
Cover again with tin foil and leave to rest for 15-30 minutes