Cajun Country is sage based, with a liberal dose of red pepper, salt, and garlic. My own seasoning is similar to Cajun Country, with more emphasis on the garlic and red pepper. Prep Work Start the grill. If you're using a vinegar based marinade, start marinating 1 to 6 hours before cooking. Remember that chicken, ribs, and game will soak up more marinade than a pork shoulder, so be careful not to over marinate.
Some chefs use a syringe to inject pork shoulders and hams with the sauce.
This is an excellent method for getting the taste well into the piece of meat. If you're using a dry rub, simply rub the exterior of the meat with the seasoning, taking care to work the spice into the skin. This can be done directly on the grill in a pinch. The Real Meat of the Matter Pork Shoulders should cook for 12 to 18 hours. Place the shoulders well away from the fire and maintain the temperature at a cool, smoky 150-180 degrees farenheit.