I apologize if this answer turns up twice the first time I answered it I was not logged on, so I was afraid the answer would get lost in cyber space! Here's my answer again: If you are going to parboil pork shoulder you are taking a bad cut of meat and making it worse. Every bbq chef from here to next tuesday will tell you that par boiling ruins the meat!
The best way to prepare pork shoulder, ribs, etc., is to roast them "slow and low"... Either in the oven or over a barbeque. If on the 'que, use a grill with a cover or lid, pile the coals in one corner of the fire box and place the meat on the opposite side of the grill (i.e. Away from the heat of the coals). Close the lid and let the chamber heat up and the smoke gather inside. Make sure the vent in the top of the lid is open at least a little. This will create a chimney effect and draw the smoke (where the flavor is) across the food and out the top. The heat will cook the meat and the smoke will season it. DO NOT place the meat over the coals - this will cook the meat too rapidly and it will be tough as shoe leather!
You will need to open the lid on occasion to add charcoal and check the meat, but do this sparingly since you let all the heat out when you open it and it takes a while for the heat to build up again. Grilling using this method takes awhile - so start early!
If you are concerned that the meat will be too dry, fill a disposable foil pie pan with water and place it somewhere in the grill away from the flames so the moisture will help steam the meat. (you can add hickory, cherry, mesquite, etc. Wood chips to the water to add more flavor).
If you are like me and are impatient or are too busy around the house to tend to the grill, just place the meat in a covered roasting pan and place in the oven at 175 degrees. Roast the meat 3 to 6 hours + depending on the size. You know the meat is cooked when it's so tender it will literally jump off the bones! Then when the company arrives, place meat on the grill to heat through and add the sauce to let it get that "baked-on" look and smokey flavor.
The best way to prepare pork shoulder, ribs, etc., is to roast them "slow and low"... Either in the oven or over a barbeque. If on the 'que, use a grill with a cover or lid, pile the coals in one corner of the fire box and place the meat on the opposite side of the grill (i.e. Away from the heat of the coals). Close the lid and let the chamber heat up and the smoke gather inside. Make sure the vent in the top of the lid is open at least a little. This will create a chimney effect and draw the smoke (where the flavor is) across the food and out the top. The heat will cook the meat and the smoke will season it. DO NOT place the meat over the coals - this will cook the meat too rapidly and it will be tough as shoe leather!
You will need to open the lid on occasion to add charcoal and check the meat, but do this sparingly since you let all the heat out when you open it and it takes a while for the heat to build up again. Grilling using this method takes awhile - so start early!
If you are concerned that the meat will be too dry, fill a disposable foil pie pan with water and place it somewhere in the grill away from the flames so the moisture will help steam the meat. (you can add hickory, cherry, mesquite, etc. Wood chips to the water to add more flavor).
If you are like me and are impatient or are too busy around the house to tend to the grill, just place the meat in a covered roasting pan and place in the oven at 175 degrees. Roast the meat 3 to 6 hours + depending on the size. You know the meat is cooked when it's so tender it will literally jump off the bones! Then when the company arrives, place meat on the grill to heat through and add the sauce to let it get that "baked-on" look and smokey flavor.
