Family showing up tomorrow so doing a pork shoulder today. Fun on the patio on a cold, windy, rainy day. 🙂
^^ This thing is taking a while. Spent 10 hours on the Kamado Joe. Took it off and into a dutch with internal temp of 154. It's now in a 215 degree oven and still only at 168. I'll take it to 195 to call it done. Unless someone smarter than me comes along and tells me the right temp.
I'm really proud of the glaze I whipped up. Apple cider vinegar, brown sugar, worcestershire sauce, yellow mustard, ketchup, granulated garlic and EVOO. Just some of this and some of that. But it's good enough to hope to be able to do it again. Put a bit on with a squirt bottle every half hour or so for the first few hours.
Hopeful on this one.