Ingredients for Grilled Pork Shoulder With Butter Vinegar Sauce

• 1 tablespoon fennel seeds

• 2 tablespoons dried oregano

• 2–2 1/2-lb. boneless pork shoulder (Boston butt)

• Grapeseed or other neutral oil (for pork)

• 1 tablespoon kosher salt, plus more

• 3 chillies de árbol, torn in half, seeds removed if desired

• 120ml apple cider vinegar

• 120ml (1 stick) unsalted butter

• 2 tablespoons sugar

• Special Equipment: A spice mill or mortar and pestle

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 tablespoon salt, then rub with spice mixture, packing it on. Let sit at room temperature 2 hours or chill, uncovered, up to 2 days.

Bring chillies, 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 49°C, 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 54°C, 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 1/4" thick. Arrange on platter, spoon some sauce over, and season with salt. Serve remaining sauce alongside.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.