Grilled pork shoulder with buttery vinegar sauce recipe

Ingredients for Grilled pork shoulder with butter vinegar sauce

• 15 ml fennel seeds

• 30 ml dried oregano

• 900–1,125 g boneless pork shoulder

• grapeseed oil (for frying) (optional)

• 15 ml kosher salt, plus more

• 3 chiles de árbol, torn in half, deseeded if desired

• 120 ml apple cider vinegar

• 225 g unsalted butter, softened

• 30 g caster sugar

Special Equipment:

• spice mill or mortar and pestle

How to make Grilled pork shoulder with butter vinegar sauce

1. Toast the fennel seeds in a dry small frying pan 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 before coarsely grinding.  Mix in the oregano in a small bowl.

2. Place the pork on a wire rack set inside a rimmed baking tray and drizzle with oil.  Season all over with 15 g of salt, then rub with the spice mixture, ensuring it is well packed on.  Allow to sit at room temperature for 2 hours, or chill uncovered for up to 2 days.

3. In a small saucepan over medium-high heat, bring the chiles, vinegar, butter, and sugar to a simmer.  Cook, stirring occasionally, until the sugar has dissolved and the sauce has reduced by about a third, approximately 5 minutes.  Season with salt, cover, and keep warm over low heat until ready to use.

4. Prepare the grill for medium heat.  Drizzle the pork all over with oil, then grill, turning every 5 minutes, until beautifully browned and crisp, and an instant-read thermometer inserted into the thickest part registers 50 °C, about 35–45 minutes.

5. Continue grilling, brushing with the sauce and turning nearly every minute (expect some flare-ups, but don't worry), until the pork is glazed and shiny, and the thermometer reads 55 °C, an additional 5–10 minutes.  Transfer the pork to a platter and let rest for 30 minutes; reserve any remaining sauce.

6. Move the pork to a cutting board and pour any juices accumulated on the platter into the reserved sauce.  Return the sauce to a simmer.  Slice the pork against the grain into 0.5 cm thick pieces.  Arrange on the platter, spoon some sauce over, and season with salt.  Serve the remaining sauce on the side.

7. If using a charcoal grill, note that a bed of medium-hot coals will gradually lose heat.  Start the chimney when the meat first goes on the grill.  About halfway through cooking, add some new glowing coals to the pile to maintain heat.

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.