5 pounds boneless pork shoulder, cut into 2- to 3-inch cubes
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
1/4 cup canola oil
8 cups root beer
Rubbing the meat with salt and pepper the day before cooking is not necessary but will make the final product a lot better. The curing process allows for more flavor development during braising. This is a slow cooked labor of love, so take your time! That's how we do it!