Grill-Roasted Pork Shoulder with Broccolini and ApplesaucePORK
Perfect for the cusp between summer and fall, this recipe combines warm weather grilling with cool weather fruits and spices. Once the weather turns, you can roast instead of grilling the pork—cook at 450 degrees F. for 30 minutes, then 325 degrees F. until tender, 1 1/2 to 2 hours total cooking time.
- 3 lb. boneless pork shoulder (about 3 inches thick, netted or tied)
- 2 Tbsp. ground fennel seed (plus more for serving)
- 2 lemon (halved)
- 1 Tbsp. garlic (minced, about 5 cloves)
- 1/2 tsp. crushed red pepper
- 2 Tbsp. olive oil (divided)
- 1 lb. broccolini
- 1/4 cup water
- 1 1/2 lb. apples (sweet-crisp, ideally honeycrisp, peeled, cored, and cut into 1-inch pieces)
- 6 Tbsp. cider vinegar
- 6 Tbsp. water
- 1 1/2 Tbsp. whole allspice
- 1 1/2 sticks cinnamon
- 2 bay leaves
- 8 whole cloves
- 1/4 lb. unsalted butter (1 stick, cut into 1/2-inch dice)
- Sprinkle pork on all sides with fennel and season liberally with salt and pepper.
- Lightly oil grill grate and preheatgrill to medium-high with an area for direct cooking and an area for indirect cooking. Grill pork over direct heat until well-seared, 4 to 5 minutes per side (trim any kitchen twine, if necessary, to avoid burning). Remove pork from the grill and let rest for 8 to 10 minutes. Meanwhile, grill lemons, cut sides down, over direct heat until well charred, 5 to 7 minutes. Remove lemons from the grill and set aside.
- Return pork to the grill over indirect heat, cover, and cook until tender, 60 to 70 minutes.
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|Calories440Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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