On Sat, 7 Dec 2013 17:20:39 -0000, "Ophelia"
> wrote:
>
>
>"Brooklyn1" > wrote in message
.. .
>> On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:
>>
>>>We are going to a potluck party next Sunday. I was going to cook some pork
>>>shoulder "low and slow" for it. Pork shoulder roast is on sale through
>>>Tuesday
>>>here.
>>>
>>>Should I buy the pork now, freeze it, and smoke it next Sunday?
>>>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>>>I thought about buying it Tuesday and not freezing it, but I don't think
>>>it
>>>would last till the weekend just in the fridge.
>>
>> A pork shoulder can be marinated for up to 5 days in the fridge, put
>> it in a large zip-loc with a marinade of your choice and turn it every
>> day... set in a bowl just in case it springs a leak. I do this all
>> the time with pork loins and spare/country ribs. I typically use a
>> citrusy oriental flavored marinade... I don't care for the typical
>> smokey tex-mex flavor common for BBQ sauce.
>
>After doing that ... must it be smoked? We love the flavour of a marinade
>but we don't like smoked food.
No reason for smoking, I don't like smoked pork either, probably why I
abhor bacon, don't like the stench of it cooking... to me a better BLT
is bologna, lettuce, and tomato.
If you're going to ingest all those calories this is much better than
bacon:
http://en.wikipedia.org/wiki/Mortadella
http://www.tasteofitalia.co.uk/Mortadella-Bologna-IGP