Union Public House
Blake Rushing


 

1 pork shoulder
1 Tbsp. fennel
500 g salt
1 Tbsp. peppercorn
250 g sugar
1 Tbsp. coriander seed
20 g pink salt
1 Tbsp. cloves
1 Tbsp. crushed red pepper
1 Tbsp. star anise

Mix all ingredients together and rub into pork shoulder. Cure in refrigerator for 9 days, rotating every 48 hours. Wrap in cheese cloth and tie with twine. Hang in cool dark area between 60-65 degrees for 5-6 weeks. The final product should be firm and a deep red color. Any discoloration aside from white should be discarded.