4 pound pork shoulder bone in it
12 garlic cloves
1/2 cup kosher salt
3 celery stalks
2 Tbs rosemary
2 Tbs marjoram
(maybe a little acidic component could be added like mustard or vinegar)
brine for 24 to 48 hours in fridge.
30 mins 400f
2 hours 220f
(if Millard reaction not enough, increase temp to 400 for as long as needed, 10 to 15 more mins)
let rest for 20 mins, this is super important, unless you want your meat to lose tons of moisture.