Flavorful and Budget-Friendly Pork Shoulder in a Pot

Prepare the marinade: place the pork shoulder in a sturdy plastic bag or container and add salt (2 tablespoons), rosemary, bay leaves, black pepper, wine, and lime juice.

Add 1 liter of water to the marinade and let the cut of meat rest for a minimum of 12 hours.

Remove the pork shoulder from the marinade and reserve the liquid, doubling its total volume by adding more liquid (water or broth, if necessary).

Heat the lard in a heavy-bottomed pot.

Lightly brown the pork shoulder on all sides in the hot lard, adding a little of the reserved marinade during the process.

Remove the browned meat from the pot and, in the same container, sauté the onion, garlic, and chili pepper.

Pour the rest of the marinade over the sautéed mixture and return the pork shoulder to the pot.

Cook the meat on very low heat until ready to serve.