This pork shoulder makes a case for grilling big hunks of meat over medium heat (as opposed to a roaring inferno), where they can get nice and juicy while you kick back at your grill, lazily turning the roast while getting some much-needed outdoor time. Lower and slower means it will cook through to ideal internal temperature without getting blackened on the outside, and you won’t have flare ups to frantically deal with. Remember: If you’re using a charcoal grill, a bed of medium-hot coals will gradually lose heat. You’ll need to replenish it at some point, ideally from a chimney of charcoal that you get started when the meat first hits the grill. About halfway through, throw some new glowing coals on the pile to keep things going.
Recipe information
Yield
4–6 servings
Ingredients
1
2
2–2½
1
3
½
½
2
Special Equipment
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
How would you rate Grilled Pork Shoulder With Butter Vinegar Sauce?
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Reviews (11)
Back to TopI was really set back by only cooking the pork to 130, I have long defied the USDA's 160 degree minimum, but I am a little uncomfortable pushing it down to 130. Is there any basis for believing this is safe?
Anonymous
Elgin, IL
7/2/2021
My husband is awesome at charcoal grilling, so he couldn't wait to try it. It was awesome! The char and the flavors of the butter vinegar sauce were excellent! we have made it twice this summer and will surely keep it in the repertoire!
pineapplediva3085
Virginia
10/4/2020
Loved everything -- including the temp -- except the sauce. Just too much fat for us, though the flavor of the chiles was killer.
afmorgan53
Colorado Springs, Colorado
8/21/2020
Quite tasty--the burnished/crusted outside is the best part. Next time I'll butterfly out the shoulder a little to get more crust and avoid having the outside be charred in order to get the inside to 130--as it was I ended up halving the pork shoulder partway through the grilling since the crust was forming well on the outside but the interior was still only 70. Thankfully even the bits that I overcooked were still very tasty since the fattiness of pork shoulder gives you more margin for error. I served it with cilantro-lime rice and plan on turning the leftovers into taco filling!
Anonymous
8/10/2020
Like the plan but ending at 130 is a non starter for me. I plan on continuing cooking off direct heat with a probe thermometer till the roast hits 150 with expectation of carryover to 160. I may do this on gas rather than charcoal or wood so that the sauce and pork Star rather than smoke
yankeefan2
Nj
8/7/2020
I haven't quite perfected cooking the pork all the way through, it's come out under both times. But the sauce is to die for. I would recommend mashed potatoes, even though it's kind of a summer dish. It's heavenly.
Anonymous
Detroit
8/5/2020
Pork from today's livestock and meat packing plants no longer presents a risk of trichinosis. You're fine with a medium rare shoulder. BA would not suggest a temperature that was unsafe.
oliveoil
Ferndale, WA
7/10/2020