Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 21 2019
Memorial Day Grilling - Sticky-Sweet Grilled Pork Shoulder
Pork
2 heads of garlic, cloves separated, peeled
1 wide 6" piece ginger, peeled, chopped
1 cup hoisin sauce
¾ cup fish sauce
⅔ cup honey
⅔ cup Shaoxing (Chinese rice) wine
½ cup chili oil
⅓ cup oyster sauce
⅓ cup toasted sesame oil
1 4–5-lb. skinless boneless pork shoulder (Boston butt)
Kosher salt
Glaze and Assembly
¾ cup (packed) dark brown sugar
1 Tbsp. mild-flavored (light) molasses
Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion (for serving)
Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1½ cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"–1½" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it’s better to end up with 2–3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don’t have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°–145°. (You can also do initial cooking in a 350° oven.) Transfer to a cutting board and let rest at least 20 minutes.
Do Ahead: Pork can be roasted 2 days ahead. Let cool; cover and chill.
Glaze and Assembly
Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 1⅓ cups). Keep warm.
Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°–145°; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.