Combine 10 g chili powder, 8 g cumin, 10 g paprika, 10 g oregano, 5 g mustard, 15 g black pepper, and 5 g salt in a bowl.
Rub the spice mixture all over 1.5 kg pork shoulder, ensuring even coating.
Heat 41 g vegetable oil in a large pot or Dutch oven over medium-high heat.
Sesli anlatım, porsiyon ayarı ve daha fazlası