1 pork shoulder on the bone
For the salt crust:
6.5 pounds fleur de sel or big salt La Baleine
6.5 pounds all purpose flour
8.5 cups water
1 cup canola oil
For the pork crumble:
1 cup crispy pork skin or crispy bacon
1 cup fried Italian parsley
1 cup toasted bread crumbs
1 tablespoon brown sugar
Salt and pepper to taste
For the barbecue gelee:
3 quart apple cider vinegar
3 cup ketchup
1/2 cup light brown sugar
6 tablespoon French yellow mustard
3/4 cup worcestershire
3 tablespoons crushed red pepper flakes
2 teaspoons crushed black pepper
6 tablespoons kosher salt
3 tablespoons fish sauce (three crabs)
Gelatin leaf, 18 grams by liters, put gelatin leaf in ice water
1 white cauliflower head
1 purple cauliflower head
1 green cauliflower head
1 cup water
1 cup white wine vinegar
1/2 cup apple vinegar
6 tablespoons sugar
2.25 teaspoons kosher salt
1 orange zest