Best 2 Grilled Pork Shoulder With Butter Vinegar Sauce Recipes
Grilled Pork Shoulder with Butter Vinegar Sauce is a flavorful and succulent dish that combines the smoky taste of grilled pork with a tangy and savory butter vinegar sauce. This recipe is perfect for a summer cookout or a cozy dinner party. The pork shoulder is marinated in a mixture of spices and herbs, then grilled until tender and juicy. The butter vinegar sauce is made with a combination of melted butter, vinegar, Dijon mustard, and shallots, creating a rich and flavorful sauce that perfectly complements the grilled pork. Additionally, the article also includes a recipe for Grilled Pork Chops with Chimichurri Sauce, which offers a zesty and herbaceous flavor profile with a parsley and cilantro-based sauce. For those looking for a lighter option, the Grilled Pork Tenderloin with Lemon-Herb Butter is a great choice, featuring a tenderloin marinated in lemon, garlic, and herbs, then grilled and served with a refreshing lemon-herb butter. Lastly, the article provides a recipe for Pork Souvlaki with Tzatziki Sauce, a classic Greek dish featuring marinated pork skewers grilled and served with a creamy and tangy tzatziki sauce. Each recipe offers a unique flavor experience, ensuring there's something for everyone to enjoy.
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GRILLED PORK WITH WHOLE SPICES AND GARLIC BREAD
Deeply flavored from a rub of fennel, coriander, caraway and cumin, and crisp-edged from the grill, this pork feeds a crowd, and most of the work can be done in advance. You can use either boneless loin or shoulder here: The shoulder is chewier, brawnier and more irregular in shape, while the loin is neater to slice and softer to eat. But both are delicious, especially when showered with fresh lemon or lime juice at the end to cut the richness. You don't have to make the buttery garlic bread, but its herbal flavors go well with the smoke and char of the meat. If you do skip it (your loss), serve the pork strewn with plenty of fresh, bright herbs. If you're not grilling, you can roast the pork in a 500-degree oven for 20 to 30 minutes, flipping it halfway. Then run it under the broiler at the end to sear the fat.
Provided by Melissa Clark
Categories dinner, barbecues, meat, project, main course
Time 40m
Yield 12 to 16 servings
Number Of Ingredients 24
Steps:
- Prepare the pork: Using a mortar and pestle, pound together the thyme, salt, cumin, coriander, fennel, caraway, peppercorns and red-pepper flakes until the spices are well cracked but not ground. (Or do this in a spice grinder, but take care not to grind the spices.) Add garlic, oil and vinegar, and pound into a paste.
- Spread paste all over pork, covering the meat thoroughly and evenly. Place the meat on a rimmed baking sheet, cover with plastic wrap or an overturned rimmed baking sheet, and marinate in the refrigerator for at least 6 hours or up to 48 hours (the longer, the better).
- Prepare the butter for the garlic bread: In a small saucepan, melt the butter with the olive oil. Add the parsley, basil, garlic, salt, pepper, oregano, vinegar and red-pepper flakes, and simmer until fragrant, 1 to 2 minutes. Taste and add more salt if needed. Set aside until ready to grill. If the butter solidifies, place it back on the heat until it liquefies.
- Heat the grill or light the coals. Lay the pork out on the grill so it is as flat as possible. Cover grill and let the meat cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to grill on the other side until cooked to taste, 135 degrees for medium, about 5 to 12 minutes longer. (It will continue to cook as it rests.)
- Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
- While the pork is resting, grill the garlic bread: Place the halved loaves, cut side down, on the grill, and lightly toast on one side, 1 to 2 minutes. Flip bread and drizzle garlic butter over the toasted side. Let the unbuttered sides of the bread toast, another 1 to 2 minutes. Flip bread and grill once more on the buttered side for about 10 to 20 seconds to sear (take care not to let it burn). Transfer bread to a cutting board and slice into pieces.
- Carve pork into slices, and squeeze the lemon or lime wedges over the meat. Serve the pork slices garnished with red-pepper flakes and thyme leaves, with the garlic bread on the side.
GLENN'S MARINATED PORK SHOULDER
This tangy marinade for grilled pork shoulder is swimming with spices. You'll really taste the garlic!
Provided by Genn C.
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 7h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
- Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 12.9 g, Cholesterol 170.6 mg, Fat 21.4 g, Fiber 0.4 g, Protein 58.6 g, SaturatedFat 7.1 g, Sodium 555.8 mg, Sugar 7.9 g
Tips:
- To ensure the pork shoulder is cooked thoroughly and remains moist, use a meat thermometer to check its internal temperature. The pork is done when it reaches an internal temperature of 145 degrees Fahrenheit.
- Allow the pork to rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- For a crispier skin, increase the grilling temperature to high during the last few minutes of cooking. Keep a close eye on the pork to prevent burning.
- Feel free to experiment with different herbs and spices in the rub to create unique flavor combinations. Some popular options include garlic powder, onion powder, paprika, and cumin.
- If you don't have a grill, you can roast the pork shoulder in the oven at 350 degrees Fahrenheit for 2-3 hours or until the internal temperature reaches 145 degrees Fahrenheit.
Conclusion:
Grilled pork shoulder with butter vinegar sauce is a delicious and versatile dish that can be enjoyed for various occasions. With its succulent meat, crispy skin, and tangy sauce, this recipe is sure to impress your friends and family. So fire up your grill and give it a try!
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