GRILLED PORK SHOULDER WITH BUTTER VINEGAR SAUCE
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Meat Pork Grill Grill/Barbecue Oregano Vinegar Butter Chile Pepper Summer Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden brown and starting to pop, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to a small bowl and mix in oregano. Place pork on a wire rack set inside a rimmed baking sheet and rub with oil. Season all over with 1 Tbsp. salt, then rub with spice mixture, packing it on. Let sit at room temperature 2 hours or chill, uncovered, up to 2 days.
- Bring chiles, vinegar, butter, and sugar to a simmer in a small saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is reduced by about a third, about 5 minutes. Season with salt; cover and keep warm over low heat until ready to use.
- Prepare a grill for medium heat. Drizzle pork all over with oil, then grill, turning every 5 minutes or so, until extremely, gorgeously browned and crisp and an instant-read thermometer inserted into thickest part registers 120°F, 35-45 minutes. Continue to grill, brushing with sauce and turning not quite every minute (you're going to see flare-ups, but don't worry), until pork is glazed and shiny and temperature on thermometer has risen to 130°F, 5-10 minutes more. Transfer pork to a platter and let rest 30 minutes; reserve remaining sauce.
- Transfer pork to a cutting board and pour any accumulated juices on platter into reserved sauce. Return sauce to a simmer. Slice pork against the grain ¼" thick. Arrange on platter, spoon some sauce over, and season with salt. Serve remaining sauce alongside.
- Cooks' Note
- If using a charcoal grill, a bed of medium-hot coals will gradually lose heat. Get a chimney started when the meat first hits the grill. About halfway through, throw some new glowing coals on the pile to keep things going.
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Likho Linono
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili powder next time.
Isabell Valdes
[email protected]I've made this recipe several times and it never disappoints. The pork is always juicy and flavorful and the sauce is delicious. It's a great dish to serve for a special occasion.
Krissy Wood
[email protected]This is my go-to recipe for pork shoulder. It's always a crowd-pleaser and is perfect for any occasion.
Dil Ruba
[email protected]I followed the recipe exactly, but my sauce turned out too thin. I'm not sure what I did wrong.
Alretha Thomas
[email protected]This recipe was easy to follow, and the pork shoulder turned out great! The meat was tender and flavorful, and the sauce was tangy and delicious. I will definitely be making this again.
Tera Ghum
[email protected]The pork shoulder was a bit tough, but the sauce was delicious. I think I would try cooking the pork shoulder for a longer period of time next time.
Carlos Pierre
[email protected]I made this recipe for my family, and they loved it! The pork was juicy and tender, and the sauce was perfect. I will definitely be making this again.
Salma Akther
[email protected]This recipe is a keeper! The pork was fall-off-the-bone tender, and the sauce was rich and flavorful. I will definitely be making this again.
lala diablo
[email protected]I followed the recipe exactly, but my pork shoulder turned out dry. I'm not sure what I did wrong.
Reza Meer
[email protected]I've made this recipe several times now, and it never disappoints. The pork is always tender and moist, and the sauce is tangy and delicious. It's a great dish to serve for a crowd, as it's easy to make ahead of time.
Sardar zarar Chaudhary
[email protected]This recipe was a hit at my last dinner party! The pork shoulder was juicy and flavorful, and the butter vinegar sauce was the perfect complement. My guests couldn't stop raving about it.