Today was my first time cooking pork shoulder on the Weber. If you don't recognize this cut of meat I guarantee you have probably had some to eat before. It is what is commonly used for pulled pork sandwiches. I cooked this hunk of meat at 225-250 for seven hours. That's right, I said SEVEN hours. I could of left it on for another hour or two, but I was hungry and it was 2:00am and I was tired. It is best to let the meat rest after cooking to allow it to cool down slightly before trying to pull it apart. I was very happy with the end result. The meat was juicy, tender and very flavorful. I also got good reviews from the toughest 1 year old critic. She actually likes Daddy's cooking.
The wooden plate that the finished product is resting on was also a gift for Father's Day. This particular one is sold at Restoration Hardware and I give it two thumbs up. It is very versatile and easy to clean. It will give your cookouts that extra little flair.
It is usually not a good omen when the dinner guests reach for medicine after you serve the main course.
Jenna couldn't tear into that bottle fast enough.
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