You’ll need to stick around the house while you barbecue this pork shoulder roast. It’ll take five to six hours before it will yield pulled pork. From Weber’s New Real Grilling by Jamie Purviance. — Mia Stainsby
4 large handfuls of hickory wood chips,
1 bone-in pork shoulder roast (Boston butt),
4 to 5 lb (1.8 to 2.2. kg)
1 tbsp kosher salt (15 mL)
1 tsp (5 mL) freshly ground black pepper
Sauce:
1 tbsp (12.5 g) vegetable oil
1 tsp (5 mL) toasted sesame oil
1 tbsp (15 mL) peeled, grated fresh ginger
3 garlic cloves, minced or pushed through a press
½ cup (125 mL) hoisin sauce
1 tbsp (15 mL) low-sodium soy sauce
2 tbsp (30 mL) dry sherry
2 tsp (10 mL) hot chili-garlic sauce, such as Sriracha
3 scallions, ends trimmed, thinly sliced, divided
½ tsp (2 mL) finely grated orange zest
4 cups (480 g) cooked white rice
3 tbsp (45 mL) chopped cilantro leaves
Soak wood chips in water for at least 30 minutes. Trim the roast of excess fat and season with the salt and pepper. Cover and allow the roast to stand at room temperature for 30 minutes.
Prepare the grill for indirect heating over low heat (250 to 350 F). Keep the grill’s temperature as close to 300 F as possible.
Drain and add half the wood chips to the charcoal or to the smoker box of a gas grill and close the lid. When the wood begins to smoke, cook the roast, fat side up over indirect low heat, with the lid closed for one hour.
Drain and add the remaining wood chips after 30 minutes of cooking time. Continue cooking until an instant-read thermometer inserted into the thickest part of the roast (not touching bone) registers 190 F, 4 to 5 hours more. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Transfer the roast to a cutting board, cover loosely with foil and let rest for 20 minutes.
In a saucepan over medium heat, warm the oils. Add the ginger and the garlic and cook until fragrant and just starting to brown, about one minute. Stir in the hoisin, soy sauce, sherry, and chili-garlic sauce and cook until warm, two to three minutes, stirring occasionally. Remove from the heat and stir in half the scallions and orange zest. Pull the pork apart into shreds, discarding any large pieces of fat. Combine the pork and the sauce and toss to moisten.
Serve warm, spooned over the rice and topped with the remaining scallions and the cilantro.
Makes 6 to 8 servings.
What to pair with it
Rieslings match well with pork
Pulled pork and Riesling is a delicious match and, in the heat of summer, it is especially compatible. — Anthony Gismondi
Stag’s Hollow Riesling Amalia Vineyard 2013, Okanagan Valley, British Columbia, $20 (winery direct)
Just off dry but extremely crisp and fresh, this will slice through the pork and cleanse the palate.
50th Parallel Estate Riesling 2013, Lake Country, Okanagan Valley, British Columbia,$18 (winery direct)
Key-lime citrusy flavours with bright acidity and perfect tension make this a pork slayer. Good value.
© Copyright (c) The Vancouver Sun
Comments
Post a Comment