The first stage ◇ Dry the pork shoulder to keep it dry, soak and inject homemade smoked spice brine for 12 hours ◇ 3kg of pork shoulder must be salted and brine injected into the meat to make the pork shoulder tasty inside and out second stage ◇ After the salting method is completed, wipe off the water, rub the smoked liquid on the surface, and then evenly apply Western-style comprehensive spices ◇ The first stage of high-temperature roasting is to color the exterior and achieve sterilization in the oven cabin. Do not open the door again to prevent bacteria from entering after overnight roasting ◇ Humidity 60%, steaming and roasting at 100°C for 24 hours, to achieve the effect of crispy spices on the outer layer and cooked pork