Low and slow, yo: Mexican Spiced Pork Shoulder on the grill

   May 3, 2013 1:36 pm    0

 

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This weekend is shaping up to be amazing weather-wise, and it’s time to cook outside and make the neighbors hungry.
We started spring training on the grill a few weeks ago with chicken thighs, then rib-eye steaks. That was all well and good, but this year I’m in the mood to make that deck-hogging contraption earn its keep. And I’m planning to start, well, now. Or, more precisely, tomorrow.
In the past few years, I’ve done enough chatting with — and reading and writing about — serious grillers that I feel ready to join their ranks. It’ll probably take a little trial and error, but I’ve always thought that if you’re going to screw something up, cooking food is the one of the least expensive ways to do it.
In case of disaster, I plan to keep a package of Smith’s Natural Casing Wieners in the meat drawer.
I looked high and low for a recipe that involves a 3.5-pound pork shoulder, Mexican spices (for Cinco de Mayo) and grilling, but couldn’t find one that fit the bill. The biggest problem is that most of the recipes called for a 5-pound shoulder which is way, way, way more than I want to make for my family of three. Even when I use a 3-pounder, we’re hard pressed to eat it all. I know I could freeze some, but there’s no sense in screwing around with that before I make something that’s worth keeping.
With this in mind, I have decided to venture into the land of “I know this can be done. Let’s just try it.”
I’m going to use the rub called for in this method from www.simplyrecipes.com, but play it by ear on the timing. It’s sure to be hours, but I don’t know how many.
First, though, I’m going to pick up a spare propane tank. I think that officially pushes my grilling chops up onto that nebulous “next level.”

 

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