Slow-cooked pork shoulder with chimichurri

Method

1. The day before, make a brine by dissolving the salt in 7 litres (28 cups) cold water. Place the pork shoulder in a non-reactive container that will hold it snugly, then pour the brine over until the pork is covered. Leave to soak overnight in the refrigerator – you may need to weigh the pork down with a plate or similar to keep it submerged.
2. The next day, preheat the oven to 120° C.
3. Remove the pork from the brine, pat it dry and rub it with the Old Bay seasoning, smoked sweet paprika and ground coffee beans. Place the pork in a casserole dish, skin side up. Pour in the cider and prepared espresso coffee and add the bay leaves and juniper berries. Cover the casserole dish well with baking paper, then with aluminium foil – or use a lid. Slow-cook the pork in the oven for 8 hours until the meat is falling off the bone.
4. Remove the pork from the oven, tip the clear cooking liquid into a saucepan and let it simmer for a few seconds. Adjust the seasoning with salt and freshly ground black pepper.
5. To serve, shave the cabbage finely into a serving bowl and season it with a little salt and freshly ground black pepper. Peel the skin back from the pork, tear the flesh from the bone and place large shards of meat with the cabbage in the bowl. Pour over some of the hot pan juices to cover the bottom of the bowl and wilt a little of the cabbage. Dollop with chimichurri and serve with the wholegrain mustard on the side.