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.
GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE
Provided by Bobby Flay
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
- Prepare a charcoal grill for direct and indirect cooking.
- Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
- Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
- Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.
PORK CHOPS WITH VINEGAR
Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.
Provided by FATBOY31
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
- Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg
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
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- 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°, 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°, 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.
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