This stunner of a pork roast might look like a whole pork shoulder, but it’s actually comprised of 3 smaller slabs of bone-in pork shoulder that get seasoned overnight and then tied together like a roast. The benefit of this method is that the pork gets seasoned through and through, developing flavor and moisture. If you’re too lazy to tie it up (just a couple pieces of butcher twine will do it), you can braise the pieces separately, it just won’t look as centerpiece-y and grand. This recipe takes inspo from Korean Bo Ssam in terms of the way you’ll eat the pork–spooned into cabbage cups over rice with a spicy sweet-tart cranberry relish, though of course it’s a highly untraditional take. Think holiday spiral ham but….different.