Typically I can handle a great deal of pain, however this time I was not so strong. Next time a dentist armed with a drill and a pry bar asks, “JP would you like to be fully sedated or just Novocaine” and I respond with anything other than “here is my best vein,” shoot me and end my miserable existence. I do not deserve to carry on. As I have said before, I had a wisdom tooth removed from my jaw and I was basically incapacitated for a week clamoring to my bottle of the little white wonderful chemical helpers. So, what does JP do when he is totally wasted and have nothing to do? Thats right, cook up a big hunk of meat!
I had been tapped or volunteered to make the Christmas main dish this year, as I have been chosen in the past. This time I was blasted on Vicoden! What did I cook you may ask? I drop kicked a 10 pound pork shoulder…Boo Yea! Let me introduce you to the 3 day Florida Christmas Cookin’ JP style.
First start out with a fresh 10 lb. Boston Butt and coat with the following marinade and allow to set overnight:
- 20 cloves of garlic
- 6 tablespoons nutmeg
- 5 springs of thyme
- 6 ounces of quality rum
- 3 cups of brown sugar
- Dust with sea salt and cracked pepper.
Then next day pull it out of the fridge and get the fire a blazin. At this point being on vicoden and playing with using lighter fluid and matches, may not be the best idea. Oh well. Let it burn!Then get out the trust ax and go swinging away on the closet orange tree to you. Also, add 2 oranges to the wood and squeeze the juice all over the wood. This is where it gets erotic romantic.This is the point in which you need to place the pork on the opposite side of the smoker you intend to use. I prefer to put my meat close to the stove pipe (that sounds really bad). Once you have it all set up, drop those firey coals on top of the wood and oranges.Close ‘er up and and let it go for 8 hours. Every hour or 2 check the smoke level, if it is not coming out at a decent rate, throw some more wood on the fire. It should look something like this.Once it comes off the smoker, shred the meat off the bone (sounds uncomfortable) and place in a roasting plan large enough to hold it. Cover with foil and place back in the fridge. Next day, throw it in the oven on 225 for about 2 hours and it will then be ready to go. By placing it back in the oven, it allows all the fat to break down and re-marinate-keeps everything nice and juicy.
So, unlike cooking the ham, I did not set the house on fire. Matter in fact this is the perfect way for a “stoned” individual to cook a meal. Plus, while I was lounging around I received a killer gift that I had won from a beautiful woman, Lemmonex! Though, I was concerned I may catch her wicked illness via post, kind of like anthrax, but not really…Ah, its good to be JP! Oh and this recipe feeds like 50, so feel free to scale down a bit if your party is not as grand.