You can use pretty much any cut, it will just vary a little whether it will just slice (if a more ‘solid’ cut) or also possibly shred up (as eg with a fattier shoulder or ‘Bostonbutt’), but the most typical are either a fresh ham roast (ie uncured) or a shoulder joint
In Estonia it's definitelypork, though roast poultry has become more popular during recent years. Season the meat generously with salt, then spread the mustard-honey mixture all over the pork shoulder and massage into the meat
At the appropriate time, drain the porkroast from the brine and pat dry with paper toweling. When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily
This was my first experience incooking with a pork shoulder, also known as a Bostonbutt. The closest thing I could find to the sambal oelek (ground fresh chili paste) at Publix in the Asian section was Thai Kitchen’s roasted red chili paste, which worked out perfectly, but Amazon has a nice selection of sambal oelek on line
