Worry free barbeque pork

Cooking for a crowd can be stressful not to mention expensive. The many needs of the guests often keep the host busy in the kitchen working on dinner, fixing drinks, assembling appetizers...it can all be a bit too much. And on Memorial Day, there is often a grill involved...who has time to manage that on top of all the other things going on?

I say, forget the grill on Memorial Day and stick to the oven. Choose an inexpensive cut of meat and braise it over low heat for a very long time. The results will be more free time for the host, a mountain of meat for your guests and a load off your wallet.

Oven roasting a dry rubbed pork shoulder is an easy way to prepare barbeque without all the stress and hassle of charcoal. And frankly, I’m not interested in keeping my grill going for 8 hours.  Pork Shoulder is on sale this week at Harris Teeter for .99 cents a pound. I just purchase a near 7-pounder for $6.68. That will serve 8 to 10 people.

There are several recipes that work using the long and low method. One of my favorites is Tyler Florence’s recipe for pulled pork sandwiches.  Michael Chiarello has an Italian fennel-spiked version. Rick Bayless uses banana leaves to flavor his braised pork shoulder.

Also, remember that a perfectly acceptable barbeque sauce can be whipped up with nothing more than ketchup and a few other ingredients. Search out a few recipes and make your own. It lasts for weeks in the refrigerator, is much tastier than the bottled versions, and most likely contains less salt and preservatives.

This Memorial Day, spend some time with your guests. The only thing that should spend 8 hours in the kitchen is that pork shoulder.