Louisville Skewers

I am trying something new - an alternative method of grilling a pork shoulder roast.  We usually buy pork shoulders (Boston Butt) and then carve them into two chunks since there is just the two of us.  Generally (meaning "always up until today") I smoke them on my Weber grill with indirect heat, a pot of water and hickory or apple wood chips.  It turns into pulled pork BBQ and is quite good.  I favor a cross between the Carolina vinegar-based BBQ sauce and the Tennessee tomato-based version and sweeten the whole pot up with extra sugars (light brown sugar and "maple surple").

Today is a different deal - someone's getting "bored" with pulled pork.  Not sure how that happens.  So I went searching for an idea to use with the four halves of a Boston Butt shoulder roast sitting in my freezer.

Lo and behold surfaces a Phillipino recipe for carved shoulder roast that is skewered and grilled.  Now I have altered the original intent by marinating and basting with that BBQ sauce of mine, but here they are grilling away with a butterflied chicken and some hickory chunks on the Weber.  I used steel skewers instead of wooden so I didn't have to worry about the cooking time destroying the skewers.

We have no idea how these will turn out and if it is worthwhile I'll share.  Got to admit they look delish.