Here’s a follow up post on our awesome roast pork shoulder. We put these babies on the grill and it took about 7-8 hours. It all depends on the sizes of the pieces. We enjoyed a small piece that was ready in about 2-3 hours into the grilling. It was a really small piece, but wow did it pack an explosion of great flavor and tenderness. We basted them every 30 minutes. Our daughter was the “Baster in Charge” for the day, and did an excellent job at keeping the meat moist. The recipe we used to baste the pork was 1 cup of oj, 1/2 cup of oil and 1/2 cup of apple cider vinegar. You can absolutely substitute the oj for another juice like apple juice or cranberry.
After these were done, we let them cool (and tried hard not to pick at them!). We then vacuum sealed the portions and dated them. They are right now hunkered down in our freezer. It’s such a great feeling knowing that we have good food in our freezer. We sealed 8 portions, so we have 8 meals at the ready; just add veggies and a salad and you’ve got yourself a feast!
Hope this will encourage you to think about what you can do to have homemade ready meals in your pantry and freezer. It’s better to be prepared and not really need it than to need it and be caught with your pants down!
By 
