One 6½-to-7-lb piglet or 5 pounds pork butt with skin
1 jar Peppermaster Sauce
Rub the pork with the Peppermaster Sauce on all its surfaces and leave overnight in the refrigerator.
Preheat the oven or barbecue to 250F. If using a piglet, make small cuts with a sharp boning knife at all the joints of the shoulder and legs to sever the nerves and cartilage to prvent shrinkage as it roasts. (You don’t need to do this if using pork butt.) Place the pork in a roasting pan or on a rotisserie and paint the marinade onto it. Roast slowly until the meat falls away when tugged on with a fork and the marinade paste on the top of the meat is looking slightly crusty, 8 to 9 hours. Remove from the oven and let rest 10 minutes, then cut into 4-inch pieces and serve with Szechuan Potato Salad, Pineapple Corn Salsa and fresh Kaiser rolls.