PORK SHOULDER WITH LAVENDER, HONEY & BAY
2 cloves garlic, sliced
1 shallot, sliced
2 tablespoons dried lavender flowers
3 bay leaves, preferably fresh, coarsely chopped
1 tablespoon freshly ground coarse black pepper
3 tablespoons McEvoy Ranch Extra Virgin Olive Oil
2 tablespoons McEvoy Ranch Wildflower Honey
1 tablespoon McEvoy Ranch Vinegar
1 bone-in pork shoulder, 5-6 lbs, boned and fat "cap" removed
In a mortar, pound together the garlic, shallot, lavender, bay and pepper until a paste forms. Add the olive oil, honey and vinegar and continue pounding until well mixed. Coat the pork with the paste and slip the pork into a heavy-duty lock-top plastic bag. Expel all air from the bag, seal, and refrigerate for 2 to 3 days, turning the pork occasionally. Remove the bag from the refrigerator 1 to 2 hours before cooking. Prepare a fire in a charcoal grill with a rotisserie unit.
Remove the pork from the bag, and reserve any marinade in the bag. Slide the pork lengthwise onto the rotisserie spindle and secure with the clamps. Use kitchen twine to tie the pork into a compact mass well centered on the spindle.
Rotate the pork over the fire, basting after the first hour with the reserved marinade, until it reaches an internal temperature of 150 degrees to 160 degrees F, or until the juices run clear when the pork is cut into at the thickest point, about 2 hours. (If you do not have a rotisserie, butterly the boned pork shoulder and cook directly on the grill rack.) Transfer the pork to a serving platter, tent loosely with foil, and let stand for 10 minutes before carving into serving pieces.