Use fresh herbs and garlic in this recipe to maximize your market ingredients!
Add the salt to a large container with a lid and dissolve it in some water. Add the meat and fill with water to cover. Put the lid on and refrigerate for at least 24 hours.
Remove the meat from the brine, rinse, and pat dry. Combine all the spices, including the salt and pepper, and rub into the meat. Let rest for 5-10 minutes, then cook in a crock pot on low for 8 hours. Pork should be fork-tender.
Serve with a gravy made from the juices or BBQ sauce.
Grate the zucchini and shallot. Lightly beat the egg.
In a mixing bowl, combine all the ingredients until well-mixed. Form balls and press them into flat rounds. Season to taste.
Heat the oil in a pan over medium heat and fry the cakes until cooked through and nicely browned. Sprinkle with Parmesan and enjoy warm.