Season pork shoulder with salt and pepper.

Cover pork with flour. Knock off excessive flour.

Heat vegetable oil in a large pot. Brown all sides of the pork shoulder, and place aside. Add extra vegetable oil as needed to prevent burning.

Add veggies except garlic. Add spices. Saute until veggies are nearly tender before adding whole garlic bulbs. Saute until fragrant.

Add brandy. Scrape up all the brown bits. Reduce by 1/2.

Add tamarind soda and mustard. Return pork to pot. Bring to a simmer and cover. Cook for approximately 3 hours or longer until pork shoulder is falling apart tender.

Variations; Beer, tequila, cilantro, parsley, tarragon, poblano peppers, roasted bell peppers