Re:Cajun grilled pork shoulder (Pernil)
A couple questions.
1) For the cabbage; what is that a bag of? I couldn't understand you in the video, and I couldn't read the bag.
2) At the end of part one, the text says to keep it under the charcoal grill at 375* until an internal temperature of 160*; but in part two, you say that it has an internal temperature of 200*, from the probe in the convection oven; is something missing? Did you take it off the grill and then put it in a convection oven? Or did the temperature rise after you took it out of the grill, and you used the convection oven probe to measure it? This is unclear.