Directions

1. Dry the pork shoulder with paper towels and season it with salt, pepper, garlic powder, onion powder, and 1t of cayenne. Rub the spices into the shoulder.

2. Open the Bravo door. Place the Grill/Griddle, Grill side-up onto the Mesh Rack and place into position 1. Press ON/OFF to turn on the Bravo. press PRESET then turn START/ PAUSE dial to select Preset 20. Press START/PAUSE to begin the preheating to 325 ̊F.

3. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door and pull out the Grill/Griddle.

4. Insert the Probe into the roast. Place the roast on the Grill. Slide the Grill back into Bravo.

5. Close the Bravo door. Begin cooking 325 ̊F to Internal Probe Temperature 165 ̊F.

6. In a bowl, toss the potatoes in oil and season them with salt and 1t of cayenne pepper. Open the Bravo, pull out the Grill/Griddle and arrange the potatoes around the pork. Slide the Grill/ Griddle back into the Bravo and close the Bravo door.
7. Continue cooking 325 ̊F to an Internal Probe Temperature 155 ̊F, The Bravo will double beep three times.
8. Open the Bravo door and remove the roast leaving the Probe in to monitor carryover cooking to 165 ̊F. When the carryover target temperature is reached, the Bravo will beep three times and display “End”.
9. Serve and enjoy.