Corey123
Washing Up
I always like to cook a fresh pork shoulder Spanish-style.
That is, I first marinate it in some Sazon seasoning, ground cumin, dry rub, olive oil, chopped onions, bell pepper and celery. A few shakes of Chipotle Tabasco and liquid smoke to give it that real down-home outdoor-cooked taste to make you think that it was probably raked over the coals!
Then I like to slow roast it either in the Rival BBQ Pit or in the oven for seven hours or so. Talk about something that just practically melts in your mouth, this will!
I cook babyback ribs the same way as well.
That is, I first marinate it in some Sazon seasoning, ground cumin, dry rub, olive oil, chopped onions, bell pepper and celery. A few shakes of Chipotle Tabasco and liquid smoke to give it that real down-home outdoor-cooked taste to make you think that it was probably raked over the coals!
Then I like to slow roast it either in the Rival BBQ Pit or in the oven for seven hours or so. Talk about something that just practically melts in your mouth, this will!
I cook babyback ribs the same way as well.
