Not for tonight but tomorrow. I started a 5# pork shoulder (I wanted a 7-8# butt, none available, though.) marinating in a Jamaican jerk rub.
It would be better if I could marinate it for two whole days but I got lazy yesterday and didn't go to the store.
It should still be pretty good.
I plan on having some fried plantains and some kind of rice to go with it.
Here it is, 5#s of pork, out of the refrigerator, all Jerked, comming down to room temperature before going in the oven for 3 1/2-4 hours.
It should be done in a covered grill but since I don't have one, the oven will have to do.
I'll probably have to open the windows when the peppers heat up.