A spicy and tangy pork salad best served cold
Add all ingredients for the marinate to a bowl and combine, then place the pork shoulder in the bowl and coat well. Set this aside for 30 minutes to marinate.
Place your ½ cup water into a small sauce pan and bring to a boil. Stir in the brown sugar and return to a boil for about 2 minutes or until the sugar has dissolved and some of the water has evaporated.
Add your sugar mixture to a large mixing bowl and combine with the remaining sauce ingredients, along with the chopped up onion.
Preheat oven to 375°f
Once the pork has marinated for at least 30min, remove from the marinade and place on a roasting rack set inside a foil-lined baking sheet. Roast for 30-40 minutes or until the edges start to char and an internal temp of 165°f has been achieved. Check on the pork after about 15 minutes and flip to allow even cooking and caramelization.
Allow the pork to cool and slice into thin, bite-sized pieces. Add your cut up pork to the mixing bowl holding the sauce, toss in the cut up culanto, then stir to cover everything in the sauce. All done!
I used about 35 Thai chilies when I made this... Don't do that unless you want to be sweating and crying while you eat this, I would say 15 is just enough to give you the heat without boiling your tongue.