Wednesday, May 6, 2009

Laughing and Pork Shoulder BBQ


I come from a long line of laughers. The people in my family laugh all the time. 

We laugh for all kinds of reasons. For instance, we laugh instead of crying. We laugh at jokes, no matter how lame they are. We laugh at ourselves and at each other. We laugh when we are happy and we laugh when we are sad. My sister M laughs when she is mad. 

But the worst laugh we do is we laugh at inappropriate times. We can't help it. It is our family affliction. It's not that we don't recognize a serious situation. Oh, no. We are perfectly capable of being somber - it's just that at some point in our somberness, someone will say something and we will just crack up. And there's a lot of us so it's not easy to be inconspicuous. We are a whole gaggle of people (who all resemble each other) laughing hysterically while our significant others look like they are going to die of embarrassment. Which by the way, makes us laugh more. 

The reason I am telling you this is that I am getting ready to go to Pennsylvania tomorrow. My dad is having surgery on Friday. It is serious surgery. My sister is coming in from Virginia, I am coming, my other siblings are all nearby and we will all most likely congregate tomorrow night at my mom and dad's to wish Pop well. On Friday, I'm sure everyone will congregate at my mom's waiting for news.... We are all worried about our dad. Very worried. Which is going to be a problem because it will trigger the family laughing affliction. How inappropriate is that? 

I would be interested in knowing if anyone else has this problem. Let me know and feel free to share any particular bad laughing bouts. I'm sure I'll find it hysterical. 

I'm making pork shoulder to leave at home for the best husband in the world. It feeds a lot and all he'll have to do is rewarm. 

Preheat oven to 325, or grill to low, or use a slow cooker

1 pork shoulder, trimmed of fat (about 5 pounds)
2 cloves garlic, smashed
1 tablespoon oregano
1 tablespoon Kosher salt
1 tablespoon black pepper
1 tablespoon chile powder
1 tablespoon smoked paprika
1 tablespoon olive oil
1 tablespoon white vinegar

Optional: Cole Slaw (the creamy kind)

Mash garlic. Add oregano, salt, pepper, chile powder, paprika, oil and vinegar. Mash all together to form a sort of paste. 

Rub all over the pork shoulder. 

If using oven, place on rack in roaster and cover. Cook for 5 to 6 hours. 
If using slow cooker, start on high setting, after 1 hour, turn to low. Cook for 6 to 8 hours
If using grill, place a drip pan under grill grate to catch fat drippings) Cook for 5 to 6 hours.

Let rest 30 to 60 minutes when done. Shred using two forks. Serve on Kaiser rolls or soft tortilla's topped with Cole Slaw. 

A Cook's Notes: This will feed a crowd and is just as good rewarmed (slowly) the next day. You can also pass a store bought (or your favorite recipe BBQ sauce) instead of the cole slaw.





4 comments:

  1. I think you read my posting about my crying issue and the awful name it has--Emotional Incontinence. Well guess what, laughing is another one of the displays. Nutz, huh? I remember being a kid and a friend crashing their bike. For some stupid reason I laughed. Hmmm, I wonder if this runs in families? Sounds like we might be related?!

    As of now I have lost the laughing component...I am a cryer. Even if I should laugh, now I just cry.

    Good luck with your Dad, I will say a prayer and laugh in his honor. It seems like the right thing to do, yes?

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  2. Prayer is greatly appreciated. He has an abdominal anorism in his aortic artery... Say that 5 times fast... see? I can't help it. It's awful. And yes, I did read your crying issue (loved it)... 6 degrees of separation and you do look familiar... hmm..

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  3. I hope the surgery goes well.

    ReplyDelete
  4. thanks. Read my just posted latest post (does that make sense?) It has been postponed until next Thursday.

    ReplyDelete

Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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