Smoked Pork Shoulder with PIneapple upside down cake

Pinneaple upside down cake, courtesy Betty Crocker

1/4

cup butter or margarine

1

cup packed brown sugar

1

can (20 oz) pineapple slices in juice, drained, juice reserved

1

jar (6 oz) maraschino cherries without stems, drained

1

box Betty Crocker® SuperMoist® yellow cake mix

Vegetable oil and eggs called for on cake mix box

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Makes 12 servings

Smoked Pork Shoulder

Freezer: Pork

Fridge: Potatoes, onion, 2 spice bags, bay leaves an BBQ Sauce

Pantry: none

Preheat oven to 325 degrees F.

Sprinkle 1 side of the roast with half of the House Seasoning (salt and pepper mixture), making sure to rub well. Flip the roast over and rub the remaining 2 House seasoning into the roast. Repeat the process with the seasoned salt (orange seasoning bag) and liquid smoke. Place the roast in a large roasting pan. I line the entire pan with foil.  Slice the onion and add it around the roast along with 1 cup water and bay leaves. Place in the oven and cook for 2 ½-3  hours.  Remove from oven and add quartered potatoes. (Carrots would be great too). Pour in an additional cup of water, cover again and cook for another 45 minutes to an hour (or until vegetables are tender). Let meat cool for a few minutes and then slice. Serve with barbeque sauce.