4 pounds medium-rare pork shoulder (do not drain)
4 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 cup dry bread crumbs
salt and pepper to taste
dried basil to taste
Preheat oven to medium heat.
Heat the oil in a skillet over medium heat. Saute brown for 10 minutes or until brown is opaque, stirring occasionally. Add the sugar, garlic powder, bread crumbs and salt and pepper to taste. Heat through and cool.
When cool morning mixture is ready, peel skin from ribs and cut each into 1/2 inch slices.
Add sliced salami to skillet and saute for 5 minutes.
Add sauce and water to cook 3 minutes, remove from heat and season with salt and pepper to taste. Then stir in basil. Add to skillet with rosemary and add rich sauce to finish with basil.