Cook Pork Shoulder on the Grill
Cook pork shoulder very quickly. Pork shoulder is a very cheap cut. It’s usually only $1.00/ pound where purchase pork shoulder. Even if you account for chopping losses, you’re still endangering a large chunk of your starting fat. So it’s better to start small and grow your fat allotment.
When you cook pork shoulder on the grill or under the broiler, you take advantage of its tenderness. The biggest mistake most home cooks make is that they try to cook the meat too fast. Slow-cooking allows the meat to retain more of its essential juices which contribute to its tenderness. Pork shoulder is a prime example of this. This is why most slow-cooker recipes call for pork shoulder.
Here’s another place I always see people go wrong with their pork steak recipes.
They tend to overcook the onions and thyme. Just about the time I’m ready to throw in the onions and thyme, somebody comes over and whips out the kitchen scissors. At this point, you should have about one or two onions and one or two thyme leaves on the heat source to cook them to tenderness.
Don’t overcook either of these ingredients. In fact, let them boil for about 2 minutes per side. That’s just enough time for them to begin to tenderize. Then you’ll want to add the mushrooms and sugar. Stir well and let everything continue to cook on low heat.
When it comes to browning the beef or cook pork shoulder, don’t forget about the mushrooms.
Brown the mushrooms in two or three batches. Make sure they’re not burned. Then take your steak and brown it on all sides. Make sure you turn the steaks once during each side because they may burn if you cook them too long.
When it comes to basting the meat, I like to put my garlic on first. Then I’ll add my brown sugar. Then I’ll brown the meat with my heat olive oil. Finally, I’ll add my herbs and seasonings. At this point, most people like to add salt and pepper to taste.
To finish cooking the meat, I like to pour in the wine and bring it to a gentle boil.
Then I’ll add my basting spices and cover the whole thing in my favorite brand of marinara sauce. Cook the meat until the internal temperature reaches about 160 degrees. If you want to make it easier on yourself, I suggest you place your marinara sauce in the crockpot on low.
And there you have it, the perfect easy barbecue for pork shoulder. Don’t be intimidated by the directions. They were meant to be short and simple. If you try this recipe, you’ll be happy with the results.
Other excellent barbeque pan sauce recipes for pork chops include Crock Pot Shrimp, Barbecue Chicken, and Barbecue ribs. These recipes are so versatile that you can do them with just about anything. If you want to do something with chicken, you could grill cut pork chops. If you want to do something with ribs, cook them over indirect heat. There are literally hundreds of ways to cook these meals.
Of course, there are dozens of ways to ruin a perfectly good cut of meat.
I once ruined a perfectly good cut of beef by leaving it in the marinara sauce for hours on end. The other best thing I can say to short ribs is to put them in the grill until they are nearly tender, and then sprinkle them with a sweet and tasty barbecue sauce. That way, you can barbecue the meat and taste the flavor almost as if it was the way it was before you served it.
But what about the Instant Pot pulled pork recipe? Do you have one? How do you make this pork dish even more enjoyable than it already is? As with any dish that you can make from scratch in your own kitchen, the key to enjoying your pulled pork is to practice and learn to pull it right when you make it. If you try to cook this dish on a cold grill, or a hot grill pan, you will ruin it.
When I make pulled pork shoulder on the grill, I always make sure I have both the bone-in and the boneless pieces of pork.
Sometimes, I keep only the boneless piece. This allows me to add the juice of the peach to the mix (berries and apple for me). If you don’t have peach juice, use a variety of other juices that are a good substitute. And finally, while cooking this dish on the grill, I add a little bit of salt, pepper, onion powder, garlic, and my favorite seasoning blend: Southern BBQ sauce.