The question about using a dry brine versus a wet brine came up when I was preparing that pork shoulder last weekend. I ended up going with a dry brine because it draws out moisture more effectively and then reabsorbs with the seasoning. You simply coat the meat with salt and any dry herbs you want and let it rest uncovered in the refrigerator for at least twelve hours. The skin gets much crispier this way and the interior stays remarkably tender. I used a mix of smoked paprika, garlic powder, and a bit of brown sugar along with the salt. After roasting low and slow at two hundred seventy five degrees for about four hours, the texture was fantastic. Next time I might add some cumin for a deeper warmth. The trick is patting it dry before applying the rub and not rinsing after the brine. Let me know if you try it with your next batch.

Regarding your question about adjusting that tomato sauce recipe for a larger batch, I usually scale it by multiplying everything by one point five and then taste as it simmers. The key is to sauté the garlic and onions in olive oil first until they are translucent, then add the crushed tomatoes. I let it cook uncovered for about forty minutes so it thickens naturally. A pinch of sugar helps balance the acidity if needed. I also add a parmesan rind while it simmers for extra depth. For herbs I use fresh basil and oregano near the end. If you want a smoother texture you can use an immersion blender briefly. The sauce freezes well for up to three months. Just cool it completely before transferring to containers. Let me know if you want the exact measurements I used for the last batch.