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FOR THE DRY RUB MIX: Mix all of the ingredients together in a bowl and store in an air tight container.
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Set aside.
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FOR THE MARINATING BRINE: Add the salt to the cold water in a large bowl and stir well.
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Next, add the dry rub mix, soy sauce and the brown sugar.
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Stir well.
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Rinse your pork shoulder and place in a large sealable food bag.
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Pour the brine solution into the food bag so that the meat is fully covered, add the bay leaves and seal.
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Place the bag into a large bowl (to catch any drips) and refrigerate overnight for approximately 12 hours.
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When you are ready to cook the pork, pre heat your oven to gas mark 1 (275 degrees).
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Take the meat from the brine and pat dry using some paper towels.
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Take the remaining dry rub mix and cover the meat rubbing it into all of the little nooks and crannies.
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Place fat side up into a roasting tray and place uncovered into the oven.
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Cook for approximately 8 hours (2 hours per pound).
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Once pork is cooked and juices are running clear remove it from the oven.
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When its cool enough to handle, pull apart with forks.
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FOR THE ASSEMBLY: In a small skillet, heat some oil until hot and saute the sliced onions and a handful of red jalapeno slices.
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Cook until onions are nice and light brown in colour.
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Meanwhile, heat a separate skillet with some butter and place the two ciabattas face down and gently fry for a few minutes.
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Remove to a plate and spread the mayo * onto the inside of the warm ciabattas.
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Next place on some pulled pork (be generous!).
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Then add some of the fried onions and jalapenos.
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Then a few leaves of romaine lettuce.
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Place the tops on the ciabattas and cut in half.
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Best served with a nice cold glass of sweet apple cider and a side of Bs Slaw.
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A 4-pound shoulder may seem like a lot of meat for just two people, but my cooking is nearly always just for two.
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Therefore, expect some leftovers which can be reheated the next day in the oven at around 375 degrees.
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* The recipe for Homemade Garlic and Coriander Mayonnaise can be found here on TastyKitchen, in my box.
