I want to try a pork shoulder out on the gas grill. I hope to feed five
people
New Years day. any ideas? I mean how long to cook, and seasoning. I was
down to
Cabelas here in PA. I bought several marinate sauces and a plunger. Can I
make my own
marinate?

Kurt & Pam

Kurt wrote:
> I want to try a pork shoulder out on the gas grill. I hope to feed five
> people
> New Years day. any ideas? I mean how long to cook, and seasoning. I was
> down to
> Cabelas here in PA. I bought several marinate sauces and a plunger. Can I
> make my own
> marinate?
>
> Kurt & Pam
>
>
Figure about 1 1/2 hr per pound at 220-250°. I like a mustard slather
with salt, pepper, and garlic, and paprika or chili or chile powder.
Old Bay Seasoning works nicely two.

Louis, do u make ur own marinate?
Kurt & Pam
"Louis Cohen" > wrote in message
...
> Kurt wrote:
> > I want to try a pork shoulder out on the gas grill. I hope to feed five
> > people
> > New Years day. any ideas? I mean how long to cook, and seasoning. I
was
> > down to
> > Cabelas here in PA. I bought several marinate sauces and a plunger.
Can I
> > make my own
> > marinate?
> >
> > Kurt & Pam
> >
> >
> Figure about 1 1/2 hr per pound at 220-250°. I like a mustard slather
> with salt, pepper, and garlic, and paprika or chili or chile powder.
> Old Bay Seasoning works nicely two.

Kurt wrote:
> Louis, do u make ur own marinate?
> Kurt & Pam
> "Louis Cohen" > wrote in message
> ...
>
>>Kurt wrote:
>>
>>>I want to try a pork shoulder out on the gas grill. I hope to feed five
>>>people
>>>New Years day. any ideas? I mean how long to cook, and seasoning. I
>
> was
>
>>>down to
>>>Cabelas here in PA. I bought several marinate sauces and a plunger.
>
> Can I
>
>>>make my own
>>>marinate?
>>>
>>>Kurt & Pam
>>>
>>>
>>
>>Figure about 1 1/2 hr per pound at 220-250°. I like a mustard slather
>>with salt, pepper, and garlic, and paprika or chili or chile powder.
>>Old Bay Seasoning works nicely two.
>
>
>
Marinades are most effective on thin pieces of meat, when the marinade
can penetrate most of the thickness before the acid turns the meat to
mush - think of boneless chicken breasts, beef sliced thin for carne
asada, etc. No marinade will get very far in a pork shoulder - if you
marinate them for a long time the acid in the marinade will just make
the outside of the meat mushy.

When i do marinate, I usually make my own (red wine or wine vinegar and
garlic, usually), unless I have a gift bottle of something to use up.

For a pork shoulder, season the outside, cook it, and have a dipping
sauce at the table for those that like it. I used to enjoy my pork
butts with no sauce, but now, after pulling, I dress them with some
eastern NC sauce - cider vinegar, chile, s & P. Apple and pork have a
great synergy.