Craving a flavorful and satisfying meal that's surprisingly easy to make? Look no further than this incredible grilled pork shoulder recipe! This slow-cooked, smoky delight is perfect for a weekend barbecue, a family dinner, or even a casual weeknight gathering. Forget complicated techniques and long prep times; this recipe focuses on simple ingredients and straightforward methods to deliver maximum flavor. Get ready to impress your friends and family with this truly delicious dish!
Ingredients:
- 4-5 lb boneless pork shoulder (butt roast)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1 tablespoon Dijon mustard
Instructions:
Preparing the Pork Shoulder:
- Pat the pork shoulder dry with paper towels. This helps it brown better on the grill.
- In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using).
- Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.
Making the Glaze:
- In a separate saucepan, whisk together the apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly. This takes about 5-7 minutes. Set aside.
Grilling the Pork Shoulder:
- Preheat your grill to medium-low heat (around 250-275°F). For best results, use a charcoal grill or a gas grill with a smoker box for that authentic smoky flavor.
- Place the seasoned pork shoulder on the grill, fat side up.
- Grill for approximately 6-8 hours, or until the internal temperature reaches 190-195°F. Use a meat thermometer to ensure it's cooked through. This is crucial for food safety and tender meat.
- During the last hour of grilling, baste the pork shoulder generously with the apple cider glaze every 20-30 minutes. This adds both flavor and beautiful color.
- Once the pork shoulder reaches the desired internal temperature, remove it from the grill and let it rest for at least 15-20 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Shredding and Serving:
- Use two forks to shred the pork shoulder into bite-sized pieces.
- Serve the shredded pork on buns, tacos, or as a standalone dish. Consider adding your favorite coleslaw or BBQ sauce for extra flavor and texture.
Tips and Variations:
- For a richer flavor, marinate the pork shoulder overnight in the apple cider glaze.
- Feel free to experiment with different spices and herbs. Rosemary, thyme, and cumin all pair well with pork.
- If you don't have a grill, you can cook this pork shoulder in a slow cooker on low for 8-10 hours.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary based on serving size and specific ingredients used. For a more precise calculation, use a nutrition calculator with the exact ingredients and quantities. However, you can expect this recipe to be relatively high in protein and moderate in fat. It’s a great source of energy, ideal for fueling an active lifestyle.
This grilled pork shoulder recipe is a guaranteed crowd-pleaser, perfect for any occasion. The combination of smoky flavors, tender meat, and a delicious glaze makes it a truly unforgettable culinary experience. Enjoy!