Bone-in Pork Shoulder

Bone-in Pork shoulder, smoked over charcoal and rosemary until the skin tightens, finished overnight in the oven @ 200 degrees. Serve with gravy made with leftover Au Jus, Black pepper and Stone ground mustard, caramelized local honey onions, and a side of pickle juice Scalloped potato box mix with fresh long chives.

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