Pork Rub:
1 tbsp paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp celery salt
1 tbsp dry mustard
1 tbsp onion powder
1 tbsp cumin
1 tbsp coriander seeds
Tomato salsa:
500g diced onions
300g diced chorizo
2 large peppers
100g garlic chopped
100g tomato paste
500g tin of chopped tomatoes
1 tsp chilli flakes
1 tsp smoked paprika
2 tsp cholula hot sauce
Cooking pork shoulder
220 degrees for 30 mins
160 degrees for 4-5 hours
Tin foil off 220 degrees for 15mins
