1 bone-in or boneless pork shoulder (pork butt).
5oz preserved lemon, ground up
Salt and pepper
(This sauce mixture also works beautifully for:
Buffalo Wings: Deep-fry the wings without breading or seasoning (20-25
minutes), and toss with sauce.
Baby Back Ribs: Marinate ribs overnight in sauce, then bake at 250
degrees for about 2 hours or until done.
Whole Fish: Rub the marinade on the fish and add thinly sliced preserved
lemons over the fish. Stuff a bunch of cilantro into the belly of the fish
and bake until done)
In a bowl, combine the harissa, ground preserved lemons,
honey, salt and pepper, and mix thoroughly. Note: You can
adjust the proportions to taste: add more lemons if you like
your marinade citrusy; more honey if you like it sweet; or more
harissa if you like it spicy.
Remove some of the fat off the top of the pork shoulder,
leaving a 1/4” layer of fat. Put the pork shoulder in a plastic
bag and add the marinade. Place the bag in the refrigerator
and let it sit overnight.
The next day, put the marinated pork shoulder in a pot with
the skin facing up. Cover the pot with plastic wrap and then
with aluminum foil. Preheat the oven to 250 degrees, place
the pork in the oven, and cook covered for 6 hours.
After 6 hours, uncover the pot. (Use oven mitts because there
will be a lot of steam under the plastic!)
Use large forks to pull the pork apart and mix the meat with
the sauce. Season with salt and pepper to taste.