Cooked about 50 lbs of pork shoulder steaks this weekend for my little boys birthday party. We always try to do something different, have done fish fry, fajitas, brisket and sausage, ribs and chicken etc. so we decided to give this a try.

Went to sams and got some 1 inch thick pork shoulder steaks for $1.27/lb Oh heck yeah! Seasoned with kosher salt, garlic powder, and course black pepper. Cooked on an offset cooker with mesquite and then put in a roster oven with some diluted sauce and simmered them for a few hours at 250. They were fork tender and tasted great

I wasn't happy with the sauce at first, I used sweet baby rays as it was all I could find in a big just. I mixed the sauce 1 part sauce to 1 part water and added a tablespoon of apple cider vinegar per cup of undiluted sauce. I like the sauce mixed like this much better than the original. My momma made 20 lbs of tater salad and we had some mac n cheese for the kids and green beans with onions and bacon.

Gonna be eating high on the hog all week.

I can post pictures of lunch tomorrow

Love them.

Very under-rated food that is awesome when done right (as it sounds like you did!).

Sounds very good but I have to agree with.....

Ok ok I know I eat lunch early lol. Early morning no breakfast lol

Would

You done good.

good job at FINALLY posting pics ... yeah, those look quite tasty

LOL not a glamorous pic, but it sure did taste better than it looked! At least with the original meal I had some sides to go with it.

I grew up in my parents househould and ate my mothers cooking my whole life. I make tater salad how she taught me to, and I gotta say I wonder if she was holding out on me or mom just does it better, the tater salad got as rave a reviews as the meat. Every once in a while I walk past the fridge and snag a spoon full of it.

I vacuum packed 2 packs that we didn't cook, there will be a repeat of this in the future!

Looks great Red. I can almost smell it. Thanks for the idea.

most recipes by our mothers and mother in laws never come out as good as they made it ...

funny story, about 25 years ago, my MIL decided it was time to pass down the corn bread dressing chores, like had been passed down to her by her FIL ... I got picked since I like to cook, so i took on the challenge. I grabbed pen and paper, made her measure everything as I took notes down to a T. At the end when she decided it was taste time before cooking, she started grabbing and slinging in additional spices and stuff without measuring... ... I was trying to keep up but it was useless. Once it was finally done, we tasted and she approved. The next holiday, she had prepared multiple pans of cornbread and said "have at it". After going thru the recipe I had created, tasted and it was missing something or several things, she tried and started to repeat the slinging stuff in but I got her stopped in time to take a few more measurements. It came out "okay" but still wasn't as good as hers. Over the last 25 years I have kept refining and documenting the little tweaks and have now perfected it to the point my BIL says it's as good or better than his mother's ... but ... I do it mostly by taste instead of by measurement after all the main ingredients are in place too, just like she did.

We make a potato salad that has homemade mayonnaise on it. Got the recipe from my great grandmother passed down to my great uncle. Mom made it for years and it was good but never quite right. My uncle tried it and said something is wrong with the mayonnaise. He said let me try so he made it and it tasted the same as my moms. He looked at it and said you have HEB brand vegetable oil, use Crisco brand instead. Next time oil was changed and it tasted just like great grandmas. Sometimes very subtle differences can change things.

Now that looks