Lacquered Pork Shoulder

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   THE LACQUER: In a mortor add sea salt, coffee, peppers, and garlic and make a paste using a pestle.

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   Add the tarragon and continue to blend into the paste with the pestle.

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   Add the orange marmalade, orange licquor and orange juice to the paste and blend with the pestle.

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   THE PIG: Score the fat side both directions through the fat but not into the flesh.

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   Then, paint the lacquer (using a pastry brush or paint brush) over the entire roast.

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   Place on a wire roast holder or cake rack fat side up and place in a large roasting pan.

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   Place the roast in a oven preheated to 350 degrees.

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   Re apply the lacquer every 40 minutes.

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   After 2 hours, tent the roast with a piece of tinfoil. (just the top, not the sides of the roast) You must tent before this time if the meat is becoming too browned.

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    After 5 hours I checked the temperature of the roast (170 degrees) and removed it from the oven.

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    Let the roast rest for 10 to 15 minutes.Then serve. The only condiment I used is fresh chopped tarragon sprinkled over the meat and a little sea salt.

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    THE PARTICULARS: I roasted the pork in a vaulted gas La Cornue oven, I used Medaglia D' Oro coffee, Bonne Maman orange marmalade and Cointreau orange licquor.

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