Pork Shoulder Inasal

Place a rack in middle of oven; preheat to 300°. Toast ⅓ cup black rice in a dry small skillet over medium, stirring with a heatproof rubber spatula or swirling pan often, until nutty smelling and just beginning to smoke (some grains may pop), 6–10 minutes. Transfer to a blender and let cool 5 minutes.

Add ¾ cup store-bought fried onions, ⅔ cup store-bought fried garlic, and 2 Tbsp. black peppercorns to toasted rice in blender. Blend until finely ground, then transfer to a medium bowl and stir in ¼ cup crushed red pepper flakes, ¼ cup sugar, and ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt.

Place one 7–8-lb. skinless, bone-in pork shoulder (Boston butt), fat cap trimmed to about ¼", on a cutting board and rub all over with ½ cup vegetable oil. Sprinkle all over with spice rub, pressing to adhere. Place pork, fat side up, in a large heavy pot; sprinkle any rub remaining on cutting board over top of pork. Carefully pour in 6 cups water from the side to avoid disturbing the spice crust on pork. Cover pot and bring liquid to a simmer over medium heat, 8–10 minutes. Transfer to oven; braise pork 3 hours. Uncover pot and roast pork until meat is very tender and shreds easily with a fork, 2–2½ hours. Carefully transfer pork to a platter; let rest 15–30 minutes.

Using a large spoon, skim off most of fat from braising liquid (you should have about 1 cup liquid left); stir in ½ cup coconut vinegar. Taste sauce and season with salt if needed. Transfer to a small pitcher or bowl (strain if desired). Shred or slice pork and serve with sauce.