Pork Shoulder On The Grill Recipes

This sticky-sweet pork shoulder is based on the traditional Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze. barbecue god Aaron Franklin and his team were asked to come up with a recipe using a Big Green Egg, and the result is a sticky-sweet pork shoulder you’ll want to make all summer.

Bread-and-butter pickles, white bread, cilantro, and thinly sliced, rinsed white onion (for serving) 1 tablespoon mild-flavored (light) molasses

1. Cut pork shoulder roast into 1” thick steaks.
2. Season with salt and pepper and Italian seasoning spice on all sides. …
3. Mariante the seasoned pork for 1 hour at room temperature.
4. Use an aluminum foil tray for grilling on the barbeque. …
5. Place seasoned pork shoulder roast steaks on to the tray when hot.

Charcoal Smoked Pork Shoulder Tips For Beginners

Barbecued Pork Shoulder (Boston Butt) 🔗

I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I’m cooking….it smells so good and the smell drifts for several hours! This is a recipe for a day you’ll be spending at home. But don’t worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.

Prep: 15min

Total: 4h15min

Nutrition Facts: calories 611.5, Fat 24.2, Saturated Fat 11, Cholesterol 210.2, Sodium 583.9, Carbohydrate 29.7, Fiber 0.3, Sugar 27.5, Protein 65.7

Ingredients:

• 6 1/2 lbs pork roast, shoulder (Boston Butt)
• 1 medium onion, chopped finely
• 2 garlic cloves, minced
• 1/2 cup butter, melted
• 1 cup brown sugar, firmly packed
• 1 cup ketchup
• 1/2 cup vinegar
• 1/2 cup water
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons lemon rind, grated
• 1 tablespoon lemon juice
• 1 1/2 teaspoons lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon chili powder
• hickory chips

Instruction:

1. Soak your hickory chips for at least 8 hours.
2. Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
3. While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
4. Insert the meat thermometer into the thickest part of the roast, making sure it doesn’t touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
5. Let stand 10 to 15 minutes before slicing.
6. Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.

FAQ

How long do you cook a pork shoulder on a gas grill?

If using a rub, you’ll need to apply the rub the night before and refrigerate it. A general rule for barbecued pork is to cook it at approximately 215°F to 225°F for 90 minutes per pound.

What temperature do I cook pork shoulder on the grill?

Place the pork shoulder on the grill’s side away from the heat source when it reaches and maintains a temperature of 225°, cover the grill, and cook for 16 to 18 hours, or until the internal temperature of the meat reaches 195°.

Do you flip a pork shoulder on the grill?

Indirect grilling: As the name implies, the food is cooked next to, not directly over, the fire in a covered grill operating at a moderate (325 to 350 degree) heat. Keep the cooking temperature in the 225 to 275 degree range. Look for a dark “bark” (crusty exterior) and reddish smoke ring just under the surface.