INGREDIENTS :
1/2 lb. boneless pork shoulder, trimmed of excess fat
3 lg. cloves garlic, minced
2 tbsp. low sodium soy sauce
1 tbsp. vegetable oil
1 med. onion, thinly sliced
1 1/2 tbsp. cider vinegar
2 tbsp. freshly squeezed lime juice
1/4 c. chopped mint, plus 2 tbsp. julienned mint leaves
1/4 hot chili pepper, seeded and chopped
1/4 tsp. Sichuan hot bean paste
1/2 tsp. sugar
1/4 tsp. salt
2 lg. white turnips, peeled
2 lg. carrots, peeled
3 c. thinly sliced Romaine lettuce leaves (about 1 lg. head)
3 c. thinly sliced Savoy cabbage (about 1 sm. head)
1/2 c. unsalted peanuts, coarsely chopped
PREPARATIONS :
Heat oven to 350 degrees.
- In a medium bowl, toss pork with garlic and soy sauce. Set aside to marinate at room temperature for about 1 hour.
- In a medium-sized, ovenproof skillet, over medium-high heat, add 2 teaspoons of the vegetable oil. Add the onion slices and cook, stirring occasionally, until the onions are evenly browned, about 5 minutes. Place the skillet in the oven and cook, stirring occasionally until the onions are dry and deep brown, about 25 minutes. Remove onions from skillet and set aside.
- In a medium bowl, whisk the vinegar, lime juice, chopped mint, hot chili pepper, bean paste, sugar, salt and 1/3 cup water to blend. Set the dressing aside.
- Using a food processor fitted with a grating disk, or a hand-held grater, shred the turnips. Place them in a bowl and toss them with 3 tablespoons of the dressing. Shred the carrots and place them in another bowl and toss with 3 tablespoons of the ressing.
- Prepare the grill. Grill pork over high heat for about 10 to 15 minutes on each side or until desired doneness. Remove to warm platter and allow to sit for about 10 minutes. Cut pork into 1/4 inch thick strips. Set aside to cool further.
- In a large bowl, toss the lettuce, cabbage, julienned mint, pork and remaining dressing. Arrange the turnips and carrots on opposite sides of 4 to 6 salad plates and place the pork and salad mixture in the center. Sprinkle with the charred onions and chopped peanuts. Serves four to six.
INGREDIENTS :
4 – 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!)
6 cups water
1/2 cup salt
1/2 cup Dark Brown Sugar
2 Bay leaves
1 handful of peppercorns
4 sprigs of Thyme
2 sprigs of Rosemary
- 1.Combine the brown sugar and salt in the water and bring to a boil.
- 2.Stir until dissolved and then add the rest of the brine ingredients.
- 3.Lower heat and simmer for about 5 minutes.
- 4.Turn off the heat and allow to cool completely to room temperature.
- 5.Once the solution has completely cooled (we don’t want to start cooking the meat!), add the pork loin roast and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible.
- 6.Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag (speaking from experience here!). Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours.
- Ok, so now we know about brining and we have soaked that pork loin roast in the brining solution for at least 12 hours. It’s time to start thinking about how to cook this bad boy on the grill. Given the fact that these roasts are a little on the large side, we definitely want to cook them over indirect heat for a longer ammount of time. The process of roasting a pork loin on the grill is similar to roasting one in the oven, except for the smoke! So don’t forget about the smoke pouches for this one! Let’s take a look at the process in detail:
- 1.Remove the pork roast from the refrigerator at least 45 minute prior to cooking. We want to give it a little time to warm to room temperature, so remove it from the brining solution and leave it on a platter on the kitchen counter while we prep the grill and smoke pouches.
- 2.Prepare at least 2 smoke pouches worth of wood chips by soaking them in water for about 30 minutes. Once soaked, form the smoke pouches as detailed in this article.
- 3.After about 45 minutes, rinse and pat the pork roast dry.
- 4.Rub the pork loin with fresh ground black pepper.
- 5.Light the grill to high.
- 6.Once the grill is heated up, add the smoke pouches to the sides of the grill so they can start to smolder.
- 7.Sear the pork loin roast on all sides and create some of those nice grill marks that make us look like we know what we are doing!
- 8.Once the pork roast is seared, turn off the middle burner(s) on your grill to prepare for indirect grilling.
- 9. We want to elevate the pork roast a little so that we can place a drip pan underneath. If you are able to fit one under the grates, go ahead and do so. My grill doesn’t have a separate middle grate, so I use a rack (from a roasting pan) to elevate the roast. As you’ll notice in the photo, I didn’t have an aluminum drip pan so I made one out of aluminum foil :) .
- 10. Place the seared pork loin on the grate (or rack) fat side up! Roasting meats fat side up also aides in keeping them juicy!
- 11. We have mentioned this before, but don’t trust your grill’s built in thermometer. We want to roast this pork loin at around 300 degrees, so go ahead and place the thermometer right next to the pork loin on the grill.
- 12. Now close the lid and your job is done for at least an hour! Make sure you monitor the thermometer for the first 20 minutes or so to get the temperature right. Adjust the “on” burners to get the thermometer to 300 degrees. Also, keep an eye on the smoke pouches and add more if needed to keep that smoke going!
- 13. After about an hour, insert a meat thermometer into the thickest part of the roast and then close the lid.
- 14. Continue cooking until the meat thermometer measures around 150 degrees.
- 15. Remove the pork loin roast from the grill, place on a platter and cover with a tent of aluminum foil and allow to rest for about 15 minutes before carving.
- I have done my share of grilling pork and I seriously do not recall ever eating a more delicious pork roast. The brining definitely kicked up the juiciness and tenderness of the pork loin. Taking the time to cook the pork slow over smoke adds just that much more flavor to this grill recipe. I made a lot in this case and I was happy to eat pork leftovers for about a week. I had sandwiches and even pork quesadillas and was upset to come home and find that my wife had thrown the rest of the roast away. I know it was getting old, I just didn’t want to let go!
How Long Does It Take to Cook a 6 Pound Pork Shoulder?
- How long you cook your 6-pound pork shoulder depends on how you cook it and how you intend to use it. A roast prepared to be pulled for barbecue will be cooked longer than a roast that is to be beautifully sliced. Smoking your pork shoulder will also take longer, but give it much more flavor. Follow these cooking times and tips for your pork shoulder.
Roasted Pork Shoulder
- 1. Roast your pork shoulder in the oven at 350 degrees F for 30 to 35 minutes per pound for a nice slicing roast. At this temperature, a 6-pound pork shoulder will require 3 to 3 1/2 hours to roast. Check for doneness by placing a meat thermometer into the roast at the thickest point. Be careful not to touch the bone. The shoulder is done when the internal temperature reaches 170 degrees.
Pulled Pork Roast
- 2. If you plan to use your pork roast to make pulled pork or barbecued pork, a slower roasting for a longer time will yield a tender roast that falls apart when pulled with a fork. Roast a 6-pound pork shoulder at 250 degrees, covered, for nine hours. The temperature will have risen to between 180 and 190 degrees and the roast will be fork-tender when done.
Smoked
- 3. In the smoker, a 6-pound pork shoulder roast will require between 6 and 9 hours, depending on how tender you want your meat. Keep the smoker temperature between 225 and 250 degrees F. The shoulder is done in approximately 6 hours, when the temperature reaches 170 degrees. If you plan to pull the pork, continue cooking until the temperature reaches approximately 190 degrees, approximately 9 hours total smoking time.
- Rib loin chops are our top choice for their big flavor and juiciness. Spice rubs add a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling.
3/4 cup kosher salt or 6 tablespoons table salt
6 tablespoons granulated sugar
4 bone-in rib loin pork chops or center-cut loin chops, each 1 1/2 inches thick (about 3 pounds total)
Ground black pepper
PREPARATIONS :
- Dissolve salt and sugar in 3 quarts cold water in 2-gallon zipper-lock plastic bag. Add chops and seal bag, pressing out as much air as possible. (Alternatively, divide brine and chops evenly between two 1-gallon zipper-lock bags.) Refrigerate, turning bag once, until fully seasoned, about 1 hour. Remove chops from brine and dry thoroughly with paper towels. Coat chops with spice rub or season generously with pepper.
- Light grill and turn all burners to high; cover and heat grill 15 minutes. Use wire brush to scrape cooking grate clean. Turn off all but one burner. Place chops over hotter part of grill, cover, and cook until browned on each side, 3 to 4 minutes per side. Move chops to cooler side of grill. Cover and continue cooking, turning once, until instant-read thermometer inserted through side of chop and away from bone registers
- 135 degrees, 7 to 9 minutes longer. Transfer chops to platter, tent loosely with foil, and let rest 5 minutes. Internal temperature should rise to 145 degrees. Serve immediately.
1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick (about 6 ounces each)
PREPARATIONS :
- In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface.
- Place steaks in centre of cooking grate. Grill 10 minutes for medium (160°F/71°C) or 12 to 14 minutes for well-done (170°F/77°C), turning once halfway through grilling time.
- Makes 8 servings.
- Note: 3 to 4 pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1-1/4 to 1-1/2 hours or until well-done 170°F (77°C).
1. Great Meat
2. Great Spices
3. Great Tools (grill, tongs, thermometers, etc...)
4. Heat Control
5. Timing
6. Smoke
The Stuff You'll Need :
- Patience Low and slow is the real secret to a great pulled pork recipe. We're talking temperatures of 200-230°F/93-110°C for several hours. You'll need a bucket load of this virtue when you smoke pork on a grill. Figure about 1.0-1.5 hours/lb.
- Gas/charcoal grill A gas grill, with at least two burners, is needed for indirect cooking. A kettle type charcoal grill (our very favorite being the Weber Kettle Grill), or a rectangular charcoal grill will work great also.
- Be certain you have plenty of gas, or charcoal, for the duration! For charcoal cookers, figure at least 8 lbs/3.6kg.
- Meat Pulled pork is made with the pork shoulder. A whole shoulder weighs around 12-16 lbs/5.5-7.3kg, however it is usually packaged in the supermarkets as two cuts. A Shoulder Butt (Boston Butt) and a Picnic Butt (Arm Picnic Roast or just Picnic Roast). Butts weigh in at about 9-10lbs/4.0-4.5kg with picnics at 5-6lbs/2.3-2.7kg, and either are great for this pulled pork recipe.
Our pulled pork recipe starts with a rub:
- Mix together thoroughly the following:
cup salt
4 tbsp garlic powder
4 tbsp onion powder
2 tbsp ground thyme
2 tbsp ground bay leaves
2 tbsp black pepper
2 tbsp celery seed
2 tbsp Hungarian paprika
4 tbsp garlic powder
4 tbsp onion powder
2 tbsp ground thyme
2 tbsp ground bay leaves
2 tbsp black pepper
2 tbsp celery seed
2 tbsp Hungarian paprika
Now, let's prepare the meat :
- Trim the any skin and excess fat (leave about a 1/4" layer) from the roast. Rinse, pat dry with paper towel.
- We like to apply the rub the day before "fire" time for the most effect, but try to do it at least 2 hours ahead, using this method
- Apply the rub liberally all over the meat, working it in thoroughly. Cover with plastic wrap and refrigerate until an hour or so before cooking. It is best to allow the pork to come close to room temperature before putting it on the grill.
GET READY :
- For the gas grill folks, fire-up all burners, and get the temperature to hold at 210-225°F/99-107°C. We found it to be imperative that a good oven thermometer, placed on the meat (cooler) side of the cooking grill, be used to ensure that the cooking temperature is true. Note that the lid thermometer will indicate a higher temperature, and that number should be used only as a reference.
- When the temperature is reached, shut down all but one burner.
- Place the smoker-can/smoker pouch, over the hot burner, close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke when you smoke pork makes the meat bitter tasting, and the smoke process is actually done in the first couple of hours.
- For the charcoal grill, fire-up the charcoal...we like the chimney charcoal starter because it's the quickest and easiest way to start, and maintain the coals. For this pulled pork recipe, you'll need to replenish the coals occasionally, to maintain the ideal temperature of around 210-230°F/99/110°C. Use your oven thermometer, placed near the meat, to keep track of the heat
- For the Weber-style cookers...start with about 45-50 briquettes. Let them get to a white/gray color. Bank the coals to one side of the grill and open the bottom and top vent fully.
- For the rectangular-type grill, place the coals on one side. You will need to add more hot coals (about 8 or so) several times during the cooking cycle, to maintain the temperature. Watch the temp. and anticipate this with about a 15 minute lead.
- Charcoal grills require that you control the temperature with the bottom/side vents. Open the vent for more oxygen (heat). Adjust the top vent to at least half open, and leave it alone.
- Put the smoker box/pouch over the coals. Now, close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke makes the pork bitter tasting, and smoking is actually done in the first couple of hours.
Cook 'Em
When the grill temperature has reached 250-275°F/121-135°C
- Place the roast in the pan, on the grill, opposite side of the fire, fat side up, to begin cooking. Maintain the temperature at 210-225°F/99-107°C. Close the lid, with the vent opposite the roast (to pull the heat and smoke towards the meat), and...
- Resist peeking! You're loosing precious heat and smoke. Open the lid only long and far enough to do the job.
- With tongs in hand, check the meat for the first time in about an hour. Make sure the temperature is holding. For a charcoal grill, add hot(gray) briquettes (about 8-10). You will need to check again in about 45 minutes to ensure the grill temperature has not dropped. Add prepared coals (8-12 per hour) as needed.
- Rotate the meat (quickly)about every 30-40 minutes, to cook evenly.
- You have time! If you have judiciously maintained the cooking temperature, peeked, you can leave your station several times before the pork is done. Towards the end, grab that instant-read thermometer and...
- Check the roast(s) at the thickest part, not touching a bone, and look for 190°F/88°C. Pull it off of the grill and rest the meat for about 20-30 minutes. This allows the juices to flow back to the center, and to finish cooking.
- Our pulled pork recipe will produce a wonderful, natural flavor, but if you wish (or if you must) you can now bring out your favorite BBQ sauce and...
SERVE IT:
- You can now "pull" the meat. We just use a couple of forks (it's hot!) and you will be able to separate the good stuff out. Place it in a pan/pot, over low heat, to keep the meat warm for serving.
- This pulled pork recipe will give you an exceptionally moist, tender roast, perfect as is, but many folks like to have a "finishing" or table sauce with their meat. This can be any barbecue sauce you enjoy, or a traditional "Southern U.S., vinegar based barbecue sauce" served in a bowl along with your pulled pork. Try this traditional favorite:
INGREDIENTS :
1 Italian eggplant, cut into 1-inch thick slices
1 large red onion, cut into rounds
Canola oil
1 avocado, halved, pitted and flesh chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon Mustard
1 tablespoon coarsely chopped oregano leaves
Honey
Olive oil
Salt and freshly ground black pepper
1 lemon, zested
Parsley sprigs, for garnish
PREPARATIONS :
- Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
- In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
- Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
Grilled Wahoo with Tomato Sauce :
INGREDIENTS:
4 wahoo fillets, 6 ounces each (or whatever a good size is)
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley
PREPARATIONS :
- Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
- While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.
Grill Pork Roast :
- Roasting a small, pre-marinated pork roast on the grill makes a delicious meal with surprisingly little effort. Add seasonal veggies and serve with salad for a simple dinner party.
- If you want to have a quick preparation time, it is simplest to use a pre-marinated pork roast. If you cannot find one or you would rather do it yourself, however, a simple marinade is fairly easy.
- If you want to have a quick preparation time, it is simplest to use a pre-marinated pork roast. If you cannot find one or you would rather do it yourself, however, a simple marinade is fairly easy.
brine (water and salt)
2-3 cups white wine
splash of vinegar
5-8 garlic cloves, crushed
ground red pepper
black pepper
rosemary
thyme
oregano
- Put your roast in a bowl or pan deep enough to submerge your roast. Combine brine with white wine, enough to cover your roast. Add a splash of vinegar, and crushed garlic cloves. Sprinkle in black pepper, rosemary, thyme, and oregano. Stir and let sit for at least an hour.
- First, start your fire. To get a good smoky flavor, a wood fire is best, but to get it going quickly you can start with charcoal and add wood when the charcoal is burning well. The grill should be closed, and grill temperature should be maintained at about 350 degrees Fahrenheit (180 degrees Celsius) for the entire cooking process. If your grill does not have a built in thermometer in the lid, put an oven thermometer inside right by the opening and check it occasionally. You will probably need to add fresh wood or charcoal and adjust the vents to keep the temperature right.
- Meanwhile, you can prepare the food. Cut up vegetables to grill with the roast. Seasonal root vegetables go very well with a roast, complementing its flavors and taking the same amount of time to cook. There are several possibilities for what to use.
small new potatoes or red potatoes (or larger potatoes cut into chunks)
carrots
parsnips
celery
garlic cloves
onions, quartered
pearl onions, whole
sweet potato (cut into chunks)
you could even use apples, quartered, for a sweet addition
- Put the roast in a cast iron (or other fireproof) pan and arrange your vegetables around it. Brush the vegetables lightly with oil and season with salt and pepper. Add some stock to the bottom of the roasting pan.
- Remember that the grill temperature should be maintained at about 350 degrees Fahrenheit (180 degrees Celsius) for the entire cooking process. As the roast cooks, add stock or water to the roasting pan to keep it moist, but avoid opening the grill so many times that the temperature drops too much. The roast will need to cook for 20 minutes per pound, and is done when an instant-read meat thermometer registers 160 degrees Fahrenheit (70 degrees Celsius) in the center of the roast.
- Cut the roast into slices. Serve with the roasted vegetables (sprinkled with chopped parsley) and a salad. Enjoy!
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