Sticky-Sweet Grilled Pork Shoulder Recipe

1 4–5-lb. skinless boneless pork shoulder Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1½ cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.

Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"–1½" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat . Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.

Prepare a Big Green Egg for medium heat . Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°–145°. Transfer to a cutting board and let rest at least 20 minutes.Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes .

Prepare a Big Green Egg for medium-high heat . Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through , 6–8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.

lol

Mmmmmm!This looks really good. Surprised not to see rice, though? 🙌🏼🌟🙏🏼

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looks Delicious and the presentation is beautiful

Does not surprise me. I seen plagues of locusts that didn't eat as much as BA employees when it's a great recipe.

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