My oldest boy, Nathan is graduating from high school this spring and I've been tasked once again with cooking duties for the event. So today I'm doing a small sampler test for the big batch I'll be cooking soon.

This is a half of a pork shoulder (bost butt).

I'll be doing about 6 whole's for graduation I believe.

So I did an injection, Roughly a 4:1 apple cider to apple cider vinegar, Mixed in a sazon packet (sin achiote).

I injected about 10-12 oz into this half so I'm thinking about 20 oz per whole shoulder roast.

I did a simple sugar rub, 1 cup brown sugar, 1tbsp Louisiana cajun seasoning which is just a cajun season salt, 3/4 tsp black pepper. I shook the rub mix in a sealed tub to mix it.

I applied the rub after injecting, I'm thinking I'll prep for about 2 cups rub per whole shoulder roast. This was one cup applied to the half roast.

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Meat is ready to go on, coals are lighting.

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Something clever here.