Best 4 Grilled Pork Shoulder With Butter Vinegar Sauce Recipes

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Grilled pork shoulder with butter vinegar sauce is a delicious and versatile dish that can be enjoyed by people of all ages. The juicy and tender pork shoulder is perfectly complemented by the tangy and flavorful butter vinegar sauce. This dish is easy to make and can be prepared in advance, making it ideal for busy weeknights or weekend gatherings. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad, for a satisfying and memorable meal.

Here are our top 4 tried and tested recipes!

GRILLED PORK SHOULDER WITH BUTTER VINEGAR SAUCE



Grilled Pork Shoulder With Butter Vinegar Sauce image

Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Meat     Pork     Grill     Grill/Barbecue     Oregano     Vinegar     Butter     Chile Pepper     Summer     Wheat/Gluten-Free     Peanut Free     Soy Free     Tree Nut Free

Yield 4-6 servings

Number Of Ingredients 10

1 Tbsp. fennel seeds
2 Tbsp. dried oregano
2-2½-lb. boneless pork shoulder (Boston butt)
Grapeseed or other neutral oil (for pork)
1 Tbsp. kosher salt, plus more
3 chiles de árbol, torn in half, seeds removed if desired
½ cup apple cider vinegar
½ cup (1 stick) unsalted butter
2 Tbsp. sugar
Special Equipment: A spice mill or mortar and pestle

Steps:

  • Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden brown and starting to pop, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to a small bowl and mix in oregano. Place pork on a wire rack set inside a rimmed baking sheet and rub with oil. Season all over with 1 Tbsp. salt, then rub with spice mixture, packing it on. Let sit at room temperature 2 hours or chill, uncovered, up to 2 days.
  • Bring chiles, vinegar, butter, and sugar to a simmer in a small saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is reduced by about a third, about 5 minutes. Season with salt; cover and keep warm over low heat until ready to use.
  • Prepare a grill for medium heat. Drizzle pork all over with oil, then grill, turning every 5 minutes or so, until extremely, gorgeously browned and crisp and an instant-read thermometer inserted into thickest part registers 120°F, 35-45 minutes. Continue to grill, brushing with sauce and turning not quite every minute (you're going to see flare-ups, but don't worry), until pork is glazed and shiny and temperature on thermometer has risen to 130°F, 5-10 minutes more. Transfer pork to a platter and let rest 30 minutes; reserve remaining sauce.
  • Transfer pork to a cutting board and pour any accumulated juices on platter into reserved sauce. Return sauce to a simmer. Slice pork against the grain ¼" thick. Arrange on platter, spoon some sauce over, and season with salt. Serve remaining sauce alongside.
  • Cooks' Note
  • If using a charcoal grill, a bed of medium-hot coals will gradually lose heat. Get a chimney started when the meat first hits the grill. About halfway through, throw some new glowing coals on the pile to keep things going.

GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE



Grilled Rack of Pork with Sherry Vinegar BBQ Sauce image

Provided by Bobby Flay

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1/2 cup plus 4 teaspoons kosher salt
1/2 cup light brown sugar
1/4 cup yellow mustard seeds
1/4 cup whole black peppercorns
8 sprigs fresh thyme
1 Spanish onion, peeled and quartered
One 4-pound center cut rack of pork, chine and feather bones removed
4 tablespoons Spanish paprika
4 teaspoons cumin seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons black mustard seeds, ground
2 teaspoons coarsely ground black pepper
Canola oil
Sherry Vinegar BBQ Sauce, recipe follows
1 cup ketchup
1 cup aged sherry vinegar
1/2 cup homemade chicken stock
1/4 cup dark brown sugar
2 tablespoons Dijon mustard
2 tablespoons Spanish paprika
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Honey

Steps:

  • Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
  • Prepare a charcoal grill for direct and indirect cooking.
  • Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
  • Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
  • Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.

PORK CHOPS WITH VINEGAR



Pork Chops with Vinegar image

Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.

Provided by FATBOY31

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 6

Number Of Ingredients 8

6 (6 ounce) boneless pork loin chops
3 tablespoons butter
¾ cup white wine vinegar
¼ cup water
salt and pepper, to taste
4 anchovy fillets, chopped
2 teaspoons softened butter
½ teaspoon all-purpose flour

Steps:

  • Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
  • Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg

GLENN'S MARINATED PORK SHOULDER



Glenn's Marinated Pork Shoulder image

This tangy marinade for grilled pork shoulder is swimming with spices. You'll really taste the garlic!

Provided by Genn C.

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 7h15m

Yield 8

Number Of Ingredients 18

¼ cup chopped garlic
½ cup chopped onion
1 dash soy sauce
1 tablespoon corn syrup
2 tablespoons apple juice
3 tablespoons Worcestershire sauce
1 teaspoon molasses
¼ cup wine
¼ cup Italian-style salad dressing
½ cup distilled white vinegar
½ teaspoon garlic powder
⅛ teaspoon salt
½ teaspoon onion powder
1 tablespoon Cajun seasoning
½ teaspoon crushed red pepper
¼ teaspoon seasoning salt
¼ cup brown sugar
8 pounds pork shoulder

Steps:

  • In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
  • Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
  • Preheat an outdoor grill for medium high heat and lightly oil grate.
  • Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 12.9 g, Cholesterol 170.6 mg, Fat 21.4 g, Fiber 0.4 g, Protein 58.6 g, SaturatedFat 7.1 g, Sodium 555.8 mg, Sugar 7.9 g

Tips:

  • Choose the right cut of pork shoulder: Look for a pork shoulder roast that is about 4-5 pounds and has a good amount of marbling.
  • Score the pork shoulder: This will help the marinade penetrate the meat and make it more flavorful. Use a sharp knife to score the pork shoulder all over, about 1/2 inch deep.
  • Make a flavorful marinade: The marinade is what will give the pork shoulder its flavor, so make sure to use a recipe that you like. The marinade in this recipe is made with olive oil, garlic, thyme, oregano, and rosemary.
  • Marinate the pork shoulder for at least 8 hours, or overnight: This will give the marinade time to penetrate the meat and make it more flavorful.
  • Cook the pork shoulder low and slow: This will help to tenderize the meat and make it fall-apart tender. Cook the pork shoulder at 225 degrees Fahrenheit for 8-10 hours, or until the internal temperature reaches 195 degrees Fahrenheit.
  • Make the butter vinegar sauce while the pork shoulder is cooking: This sauce is made with butter, vinegar, brown sugar, and Dijon mustard. It is a delicious and tangy sauce that pairs perfectly with the pork shoulder.
  • Serve the pork shoulder with your favorite sides: Some good options include mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

This grilled pork shoulder with butter vinegar sauce is a delicious and easy-to-make recipe that is perfect for any occasion. The pork shoulder is cooked low and slow, which makes it fall-apart tender and flavorful. The butter vinegar sauce is tangy and delicious, and it pairs perfectly with the pork shoulder. This recipe is sure to be a hit with your family and friends.

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