Grilled Pork Shoulder With Butter Vinegar Sauce
Grilled Pork Shoulder With Butter Vinegar Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden brown and starting to pop, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast 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.
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.
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°F, 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°F, 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 ¼" 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.