MAD MEAT GENIUS
Wednesday, May 6, 2015
CINCO DE MAYO BBQ
Do you know the true reason for celebrating 'Cinco de Mayo'. Well, pull up a cold one and I will tell you. Cinco de Mayo is a holiday when "Wally World' discounts avocados and pork shoulders. The true meaning of this holiday is to barbeque with a Mexican theme. Pork shoulder roast tacos accompanied by fresh salsa and avocado is a simple but very flavorful meal. We are going to cook our roast over an indirect hot fire. Our roast weighs in around five pounds and took three and one half hours to cook. The effort is minimal but the results are outlandish.
The roast was trimmed of all visible excess fat. It was then rubbed with 'Robs Smokn Ruib'. This rub is an all purpose rub that works well on many bbq applications. The roast was left out for an hour to bring to room temperature. We used a 22.5in Weber bbq for our cooking vessel today. A fire consisting of 40 charcoals was lit. The live charcoals were placed on one side of the fire grate. A foil pan was placed on the other side of the fire grate to catch all the roasts drippings. I then place several chunks of hickory wood on the lit coals The grill was put into place and the roast was placed over the foil side. The vents were opened all the way for maximum air flow. After 1.5 hours I restocked the fire with 20 live coals. I used restraint and did not lift the lid to check the roast. After 3.5 hours I removed the roast and let it rest for another half. The internal temperature read 185. I could of left it on the fire for a smidge longer but I was hungry and it looked fantastic.
Fresh tortillas warmed on the grill, pickled jalapenos, fresh salsa (pico de gallo) and sliced avocado was all this fantastic pork needed. This is the true meaning of Cinco de Mayo in our household. I think we will celebrate this holiday several times again.