BOTG Poke Shoulder

Grilled Pork Shoulder is our favorite meats to make, not your typical smoked pulled pork shoulder but instead a quicker hotter cool which stays meaty so you can cut porks steaks off the shank.

Ingredients

• AdoBro (2 tbsp per pound)
• Olive oil (1 tbsp per pound)

Marinade

• Wash the pork
• With a sharp knife, make 1 inch deep cuts into the pork
• Mix AdoBro and Olive oil
• Spoon some of the AdoBro mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
• Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (We have marinated this for as long as two days.).

Cook

• Fire the grill up, charcoal or gas is fine (You can even oven bake this and its still as tasty)
• Grill on the cool side of the 2 zone grill for 2-3 hours (test with thermometer to make sure internal meat temp is at least 165 degrees)
  • Oven directions - Heat oven to 400 degrees, cover shoulder and cover with aluminum foil and bake for about 2 to 3 hours.
  • Remove aluminum foil and bake at 375 degrees Fahrenheit for another half hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
• Pork should be well-done and steak cut ready.