I was looking for a way to use pork shoulder that didn’t involve a crock pot, and came across this recipe for Polynesian pork. But this doesn’t have any veggies, so we made our own version:
4 lb. Boston Butt
2 c. apple cider vinegar
1/4 c. sugar
2 tsp. salt
1 c. soy sauce
2 tsp. ground black pepper
2 tsp. ground red pepper
10 cloves garlic
1/4 c. wineCut meat into 1 inch cubes; mix remaining ingredients together. Marinate meat cubes for at least 8 hours. Place on wooden skewers and grill until done. Serve with rice and green vegetable.
While the pork is cook on the grill, stir fry a bag of veggies (snow peas, broccoli, etc). Remove the pork from the skewers and mix in with the veggies. Serve over rice.
The vinegar from the marinade imparted a great flavor. It was also nice to fire up the grill after not using it much for the winter!