Once a month we have lunch as a group and on more than one occasion we have rolled out the grill. We talk about our families, our hobbies and we eat good food. Co-workers become more like extended family over barbecue. We talk and share about the things that make us more similar than different.
Roast pork ingredients: 8-10 lb picnic shoulder with skin on, salt, pepper.
Cranberry ginger sauce ingredients: 1 cup cranberry juice, ¼ cup balsamic vinegar, 2 tablespoons soy sauce, ½ cup brown sugar, 2 tablespoons cornstarch, 1 tablespoon grated ginger.
In a medium sauce pan whisk together cranberry juice, balsamic vinegar, soy sauce, brown sugar, cornstarch and ginger. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens. Set aside to serve with the roast.
Preheat your cooking device (barbecue, grill, smoker, oven) to 250f. Rinse and dry your roast. Generously salt and pepper your roast, tent with foil and cook for 8-10 hours or until meat yields easily to fork. Remove from your cooking device and let rest 15-30 minutes while you crank the heat up to 500f. Put the roast back in the heat and turn it every 10 minutes until it is crispy on all sides (10-30 minutes). Let rest another 15 minutes before serving.
Serve on rolls for something easy but this would be just as good over rice with roasted veggies on the side. Enjoy!