>>2776505I want to do something like this:
http://www.youtube.com/watch?v=fJ0H0pP57ZQThe idea of a dry rub and liquid smoke turns me off, though. I like the fairly simple preparation and what looks like perfectly moist results.
I plan to use this for tacos, tamales, sandwiches, with rice and beans, etc. Not necessarily one pork shoulder, mind you. Just the recipe.
I'm really contemplating whether or not I should just season with salt, pepper, and mashed garlic to fit the most range of dishes.
Two people are eating it, and we'd like to get several meals out of a shoulder. It's bloody cheap to begin with, and now it's on sale.