Charcoal-grilled Pork Shoulder with Fresh Herbs and Roasted Garlic

Charcoal-grilled Pork Shoulder with Fresh Herbs and Roasted Garlic
Photo by Thomas J. Story

Ingredients

  • Leaves from 1 bunch flat-leaf parsley
  • 3 garlic heads
  • 1 bunch fresh oregano or marjoram
  • 1/3 cup sea salt
  • ¼ teaspoon dried culinary lavender
  • 2 to 3 sprigs (5 in.) fresh rosemary
  • 1 garlic head, cut in half
  • + 11 more ingredients
    • 4 juniper berries
    • Garlic Herb Rub
    • 1/3 cup packed light brown sugar
    • 1 bone-in pork shoulder (5 lbs.; also called butt), excess fat removed (leave a thin layer)
    • Brine
    • 2 dried bay leaves
    • Stems from 1 bunch parsley (save leaves for Garlic Herb Rub)
    • 2 whole allspice berries
    • About 1/3 cup olive oil, divided
    • 10 peppercorns
    • Sea salt and pepper

1. 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. 2. Begin rub while pork is brining: Preheat oven to 375°. ...

View full recipe at My Recipes

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