↞ recipe box start page
Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
Brine
1/3 cup sea salt
1/3 cup packed light brown sugar
1 garlic head, cut in half
10 peppercorns
2 dried bay leaves
2 whole allspice berries
4 juniper berries
Stems from 1 bunch parsley (save leaves for Garlic Herb Rub)
1 bone-in pork shoulder (5 lbs.; also called butt), excess fat removed (leave a thin layer)
Garlic Herb Rub
3 garlic heads
About 1/3 cup olive oil
1 bunch fresh oregano or marjoram
2 to 3 sprigs (5 in.) fresh rosemary
Leaves from 1 bunch flat-leaf parsley
1/4 teaspoon dried culinary lavender
Sea salt and pepper
Brine pork: Simmer all brine ingredients in a large stockpot with 3 cups water, stirring occasionally, until salt dissolves. Remove from heat and add 9 cups cold water. Let cool. Add pork and chill, covered, at least 1 day and up to 2.
Begin rub while pork is brining: Preheat oven to 375 degrees. Slice garlic heads in half crosswise and set on a sheet of foil. Drizzle with about 1 1/2 tbsp. oil and enclose in foil. Roast 40 minutes, or until cloves are buttery soft. Let cool.
Remove pork from refrigerator about 45 minutes before cooking, drain, dry thoroughly with paper towels, and let sit at room temperature.
Pull oregano and rosemary leaves from stems; chop finely, along with parsley leaves. Crush lavender in a mortar with a pestle (or put in a resealable plastic bag and pound with a meat mallet). Squish garlic cloves from their skins into a small bowl. Add 1/4 cup oil and smash garlic into a paste with a spoon. Stir in herbs and lavender; season lightly with salt and pepper. Pat garlic herb paste all over pork.
Ignite 45 to 50 briquets in a chimney starter on a fireproof surface (not on fire grate). Set a drip pan (roughly 6 by 8 in.) in center of fire grate and fill halfway with water. When coals are coated with ash (about 15 minutes), use tongs to arrange on either side of drip pan. Set cooking grate in place. Cover grill and, if your grill does not have a built-in thermometer, insert a smoker thermometer through lid vent. Close grill vents as needed to bring temperature down to 300 degrees (you may need to remove coals to get the temperature down; return them to the chimney starter).
Put meat, fat side up, on cooking grate over drip pan and cover grill. Grill pork, keeping the temperature between 250 degrees and 300 degrees and adding 5 or 6 coals to either side of drip pan every 30 minutes or so, until an instant-read thermometer inserted into pork registers 160 degrees, about 4 1/2 hours. Let pork rest 15 minutes before carving. Serves 6-8
view more member recipes
CHARCOAL - GRILLED PORK SHOULDER WITH FRESH HERBS AND ROASTED GARLIC
view my recipes
print
save
Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
Brine
1/3 cup sea salt
1/3 cup packed light brown sugar
1 garlic head, cut in half
10 peppercorns
2 dried bay leaves
2 whole allspice berries
4 juniper berries
Stems from 1 bunch parsley (save leaves for Garlic Herb Rub)
1 bone-in pork shoulder (5 lbs.; also called butt), excess fat removed (leave a thin layer)
Garlic Herb Rub
3 garlic heads
About 1/3 cup olive oil
1 bunch fresh oregano or marjoram
2 to 3 sprigs (5 in.) fresh rosemary
Leaves from 1 bunch flat-leaf parsley
1/4 teaspoon dried culinary lavender
Sea salt and pepper
Brine pork: Simmer all brine ingredients in a large stockpot with 3 cups water, stirring occasionally, until salt dissolves. Remove from heat and add 9 cups cold water. Let cool. Add pork and chill, covered, at least 1 day and up to 2.
Begin rub while pork is brining: Preheat oven to 375 degrees. Slice garlic heads in half crosswise and set on a sheet of foil. Drizzle with about 1 1/2 tbsp. oil and enclose in foil. Roast 40 minutes, or until cloves are buttery soft. Let cool.
Remove pork from refrigerator about 45 minutes before cooking, drain, dry thoroughly with paper towels, and let sit at room temperature.
Pull oregano and rosemary leaves from stems; chop finely, along with parsley leaves. Crush lavender in a mortar with a pestle (or put in a resealable plastic bag and pound with a meat mallet). Squish garlic cloves from their skins into a small bowl. Add 1/4 cup oil and smash garlic into a paste with a spoon. Stir in herbs and lavender; season lightly with salt and pepper. Pat garlic herb paste all over pork.
Ignite 45 to 50 briquets in a chimney starter on a fireproof surface (not on fire grate). Set a drip pan (roughly 6 by 8 in.) in center of fire grate and fill halfway with water. When coals are coated with ash (about 15 minutes), use tongs to arrange on either side of drip pan. Set cooking grate in place. Cover grill and, if your grill does not have a built-in thermometer, insert a smoker thermometer through lid vent. Close grill vents as needed to bring temperature down to 300 degrees (you may need to remove coals to get the temperature down; return them to the chimney starter).
Put meat, fat side up, on cooking grate over drip pan and cover grill. Grill pork, keeping the temperature between 250 degrees and 300 degrees and adding 5 or 6 coals to either side of drip pan every 30 minutes or so, until an instant-read thermometer inserted into pork registers 160 degrees, about 4 1/2 hours. Let pork rest 15 minutes before carving. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Corn On The Cob With Roasted Garlic And Herbs (f&w)
by ICOOK2
2 heads of garlic 4 tsps extra-virgin olive oil finely grated zest of 1 lemon 1 Tbsp unsalted butter 1/4 cup chopped cilantro 1/4 cup chopped tarragon salt and freshly ground black pepper 6 lar
by ICOOK2
2 heads of garlic 4 tsps extra-virgin olive oil finely grated zest of 1 lemon 1 Tbsp unsalted butter 1/4 cup chopped cilantro 1/4 cup chopped tarragon salt and freshly ground black pepper 6 lar
Tender Steak Dripping With Fresh Garlic, Herbs And Cheese, Grilled Until Sizzling
by ICOOK2
1/2 pound top round steak, 1/4 inch thick 4 cloves garlic, crushed 1/2 teaspoon salt 3 fresh basil leaves, chopped 3 sprigs fresh Italian parsley Freshly ground black pepper Grated Roman
by ICOOK2
1/2 pound top round steak, 1/4 inch thick 4 cloves garlic, crushed 1/2 teaspoon salt 3 fresh basil leaves, chopped 3 sprigs fresh Italian parsley Freshly ground black pepper Grated Roman
Roasted Cauliflower With Fresh Herbs And Parmesan
by sgre52160
12 cups cauliflower florets (about 2 heads) 1 1/2 tbsp olive oil 1 tbsp chopped fresh parsley 2 tsp chopped fresh thyme 2 tsp chopped fresh tarragon 3 garlic cloves, minced 1/4
by sgre52160
12 cups cauliflower florets (about 2 heads) 1 1/2 tbsp olive oil 1 tbsp chopped fresh parsley 2 tsp chopped fresh thyme 2 tsp chopped fresh tarragon 3 garlic cloves, minced 1/4
Roasted Tomatoes With Garlic, Gorgonzola And Herbs
by ICOOK2
2 medium-size firm-ripe plum tomatoes, halved lengthwise 2 Tbsp extra-virgin olive oil 1 small clove garlic, minced 1/8 tsp kosher salt 1/8 tsp freshly ground black pepper 3 Tbsp plain dried b
by ICOOK2
2 medium-size firm-ripe plum tomatoes, halved lengthwise 2 Tbsp extra-virgin olive oil 1 small clove garlic, minced 1/8 tsp kosher salt 1/8 tsp freshly ground black pepper 3 Tbsp plain dried b
Roasted Pork Shoulder
by sgre52160
4 to 5 lb pork shoulder roast 1/4 cup brown sugar, packed 2 tbsp sweet Hungarian paprika 2 tsp kosher salt 1 tsp onion powder 1 tsp garlic powder 1 tsp dried rubbed sage Freshly ground black pe
by sgre52160
4 to 5 lb pork shoulder roast 1/4 cup brown sugar, packed 2 tbsp sweet Hungarian paprika 2 tsp kosher salt 1 tsp onion powder 1 tsp garlic powder 1 tsp dried rubbed sage Freshly ground black pe
view more member recipes
related CDKitchen recipes
Roasted Pork Shoulder
Slow-Roasted Herb and Spice Cured Pork Shoulder
Jamaican Jerk Pork Steaks
Herb-Marinated Grilled Halibut
Chili Pork Steak
Pernil Al Horno (Roast Pork Shoulder)
Roasted Garlic Grilled Vegetables
Kalua Pork
Stuffed Lamb Shoulder
St. Louis Pork Steaks