Polynesian Luau Spiced Roast Pork Shoulder Sandwich Recipe

Roast Pork Shoulder Sandwich

Ingredients:
1 ea 12 lb Fresh pork shoulder
1/2 lb Light brown sugar
1/2 lb Salt
4 oz   Spice Union Polynesian Luau Spice Blend
2 Qts   Warm water
4 lbs Ice
2 Tbsp   All-purpose flour
1/2 C Cold water

Brine the pork butt:

Place brown sugar, salt in a cooler big enough to fit the pork shoulder.
Add warm water to the cooler and mix until the sugar and salt are dissolved.
Place the pork shoulder in the brine and top with the ice. The ice will keep the temperature within the 'food safe' zone.
Let the pork shoulder brine for at least 5 hours.

Roast the pork butt:

Preheat your oven to 300°F.
Liberally coat the pork shoulder with the Spice Union Polynesian Luau Spice Blend.
Place the pork shoulder in a covered roasting pan.
Roast at 300°F for 6-7 hours or internal temperature of 180°F (the meat will be fork tender when done).
Remove lid and continue to roast until browned on top (about 30 minutes).
Remove the pork shoulder from the roasting pan, and be sure to keep any liquid in the roasting pan, as you will need this to make the gravy.
Cover the pork shoulder with aluminum foil and let rest for 20 minutes.
Combine the flour and cold water in a plastic container with a lid. Shake vigorously until all the flour is dissolved in the cold water.
Add the flour and water mixture to the pan drippings in the roasting pan.
Place the roasting pan over a medium high heat on you stove top.
Whisk the pan drippings sauce continuously until the sauce comes to a boil.
Lower the heat to a simmer and continue to cook for 20 minutes, adding some water if the pan dripping sauce becomes too thick.
With two forks, break up the pork shoulder into large bite size chunks.
Season the chunked pork shoulder to taste with the remaining Spice Union Polynesian Luau Spice Blend.
Serve the shredded pork shoulder on buttered and toasted soft rolls with some of the pan dripping sauce.