Since jumping into this hobby we have been doing these regular large cook ups, when life gets busy it's just too easy to pull a vac pac out of the freezer heat and add whichever sauce to suit each meal. Beef, Pork and Lamb are crackers to use this way. Just sauce what you plan on eating and vac pac the rest. Tacos, pork and slaw the variations are endless.
So this one will be treated the same. Basic Mad Hunky Gp rub, no injection with the idea to leave a blank canvas we can modify at the time for different tasting meals.
I'd like to try a few new ones some American mates have reccomended.
So just a tease for now
4.8kg Bone in pork shoulder rubbed and wrapped, Kamado stacked and ready for later tonight. It's been a while since I've set the Qmaster up. Still undecided if we will go that way or not, I fancy a decent sleep tonight.