Making the spice rub

The night before, make the spice rub: In a small pan over medium heat, toast the coriander, peppercorns, and juniper berries until they are lightly toasted and you start to smell their fragrance wafts out from the pan. Transfer this to a very dry blender, along with the brown sugar, red chile powder, herbs, salt, garlic powder, and lavender. Blend until pulverized into a fine powder. Lightly score any thick areas of fat with a sharp knife. Using all the spice rub, massage the pork all over with the spice rub and refrigerate overnight in an ovenproof baking dish.

Making the BBQ sauce

To make the bbq sauce: In a saucepan over medium heat melt the butter. Add the onion and garlic and let simmer until the onions turn translucent, around 10-15 minutes. Add the mezcal and let simmer for another 15 minutes. Add the chile puree, apple cider vinegar, dijon, brown sugar, Worcestershire, black pepper, and salt. Let this mixture simmer for another 15 minutes, stirring occasionally. Carefully transfer the sauce to a blender and puree until smooth.

Roasting the pork shoulder

The next day when you’re ready to roast the pork shoulder, pull the pork from the refrigerator and let it sit at room temperature for a half hour. Preheat the oven to 275 F. Roast pork in the oven, uncovered for around 3-4 hours, or until the internal temperature reads 190 F. on a thermometer. Turn the heat up to 500 F. and roast for an additional 10-15 minutes, until the skin is a deep golden brown and crispy. Remove the pork from the oven and let it rest for 30 minutes.

Pull apart the meat and crispy skin into strips and serve warm with bbq sauce on the side.