Brett-EDH
TVWBB Olympian
Defrosted around 3.75# of pork shoulder yesterday.
Going to cook it off as char siu bbq pork.
Whipped up the usual marinade. It’ll sit for a few hours and then go indirect on a 350° grill.

Made an Asian style slaw to go with it. Seasoned rice wine vinegar, ACV, tsp salt 1/3 cup sugar and water, drizzle of sesame oil and pinch of white pepper.
Pics to follow later as this progresses.
Going to cook it off as char siu bbq pork.
Whipped up the usual marinade. It’ll sit for a few hours and then go indirect on a 350° grill.

Made an Asian style slaw to go with it. Seasoned rice wine vinegar, ACV, tsp salt 1/3 cup sugar and water, drizzle of sesame oil and pinch of white pepper.
Pics to follow later as this progresses.