I love pork
There is nothing like a slowly cooked piece of pork. This pork shoulder I cooked in my old-fashioned barbecue barrel smoker for 23 hours at a low temperature. When it was done i was able to break it apart by hand very tender and moist inside. A little taste of heaven.
Looks like a great meal. I’ve never through about grilling the vegetables and meat before starting the meal. I bet the barbeque really carmelizes the sugars inside the potato and brings out and about extra flavour. I must do that – even if it’s range roasting (my bbq grill is on its final legs.. or wheels.. or maybe whatever grills stand upon). Lupe Grap
Thanks for the awesome article – I loved reading it!