Somebody remind me ... how did I get roped into this? Anyway, 40 pounds of pork shoulder are getting prepped today (Wednesday) for a barbecue (Saturday):
A pound of light brown sugar and a roughly equal amount of kosher salt ...
spread some out on two pieces of overlapping plastic wrap ...
put one pork shoulder, skin side down, on top ...
dump sugar/salt mix evenly over it and then use your hands to press it onto the exposed meat ...
Wrap the plastic tightly around it and then wrap that tightly in a plastic supermarket bag and repeat the process for the other three pork shoulders ...
I'll try to report back on Friday when these guys come out from under wraps and get slow roasted until they fall off the bone ....
