The solution? Share with the ones you love! Viva la Saturday night supper with friends!!
After careful thought, Matt was struck with inspiration of what to cook for his best friend's family: A smoked, BBQ glazed, pork shoulder.
This recipe is perfect for a group. It has a crispy bark and beautiful smoke ring. The meat is juicy and tender. The finishing notes are slightly sweet which balances the savory pork.
Our second tip for a successful hosting is food prep! This meal worked well because it allowed Matt to slow cook the pork all day outside while I made twice baked potatoes ahead of time. We chopped the salad and prepared the appies in the afternoon so we could spend time with everyone when they arrived!
We had a beautiful sunset on deck and refused to be stuck inside while the magic happened! (Seriously - our sunsets are epic ... We could devote a whole page to them)
Twice baked smashies are a staple at The Rose household. Matt's brother, Tom, may make the best smashies I've ever enjoyed. I don't even want to know how much butter he uses ...
We make these ahead of time and let them sit at room temp. Pop them in the oven at 350 twenty minutes before supper and they're good to go.
While your smashies rest and your pork roasts, take some time to play with your toys! #bullseye
Picnic Shoulder (bone in)
Head of garlic, cloves whole and peeled
Hickory smoking chips
Salt & Pepper
Optional: Apple Honey BBQ sauce
Fire up the coals and get the grill to 300 degrees. Add water soaked smoking chips to the coals. Monitor the grill to maintain an even temp. Periodically add more smoke chips as needed.
Stab pork and insert whole garlic cloves into center. Rub with olive oil and season liberally with salt and pepper. During the last hour of cooking baste with BBQ sauce of your choice.
Internal temp of pork should read 145 degrees. Times will vary depending on size.
Slice and nom nom