Happy Memorial Day! Here’s 4 delicious recipes for pork dishes on the grill.
1. Pork and Mango Kabobs: Brought to you by Weber
Sauce:
1 cup fresh orange juice
2 tablespoons honey
Finely grated zest of 1 lime
2 tablespoons fresh lime juice
1/2 teaspoon finely grated peeled, fresh ginger
1/4 teaspoon kosher salt
1 tablespoon thinly sliced fresh mint leaves
2 pounds boneless pork loin chops, trimmed of excess fat and cut into 1- to 1-1/2-inch cubes
2 tablespoons extra-virgin olive oil
Rub:
1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 large mangoes, each 3/4 to 1 pound, peeled and cut into 1/2- to 1-inch chunks
Instructions:
1. In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thickens to a syrupy consistency and 1/2 cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.
2. Place the pork in a medium bowl. Add the oil and mix to coat evenly. In a small bowl mix the rub ingredients. Sprinkle the rub over the meat and mix to coat the chunks evenly.
3. Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over high heat (450° to 550°F).
5. Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 6 to 8 minutes, turning once and swapping their positions as needed for even cooking. Remove from the grill and serve warm with the sauce drizzled on top.
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2. Pulled Pork BBQ with Hot Pepper Vinegar Sauce: Brought to you by Weber
Rub:
1 tablespoon paprika
1 tablespoon packed light brown sugar
1-1/2 teaspoons pure chile powder
1-1/2 teaspoons ground cumin
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
Sauce:
1-1/2 cups cider vinegar
2 tablespoons granulated sugar
1 teaspoon Tabasco® sauce
1/2 teaspoon crushed red pepper flakes
Kosher salt
Ground black pepper
Hamburger buns
Instructions:
1. In a small bowl combine the rub ingredients. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
3. Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers between 185° and 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, place on a platter, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce.
4. In a medium saucepan combine the sauce ingredients, including salt and pepper, and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Keep warm.
5. Thinly slice, chop, or “pull” the pork meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the cut sides of the buns over direct medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
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3. Smoky Pork Chile Verde: Brought to you by Weber
Rub:
1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
1 boneless pork shoulder, 4 to 4-1/2 pounds, trimmed of excess surface fat
8 medium tomatillos, husked and rinsed
1 can (7 ounces) chopped green chiles with liquid
4 medium garlic cloves
1 small onion, roughly chopped
2 teaspoons dried oregano
3/4 cup dark Mexican beer
2 handfuls hickory wood chips, soaked in water for at least 30 minutes
1/4 cup finely chopped fresh cilantro
1 teaspoon Tabasco® chipotle pepper sauce
Kosher salt
Freshly ground black pepper
6 cups steamed white rice
1 cup sour cream
1 lime, cut into eighths
Instructions:
1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Separate the charcoal into two equal piles on opposite sides of the charcoal grate. Carefully place a large disposable drip pan between the two piles of charcoal and fill it about halfway with warm water. Let the coals burn down to low heat (250° to 350°F). Leave the lid off and all the vents open.
2. If you are using a gas grill, preheat your grill on high until it reaches 500°F and then adjust the burners to low heat (250° to 350°F).
3. In a small bowl mix the rub ingredients. Coat the pork on all sides with the rub, massaging the spices into the meat. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
4. In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
5. Drain and scatter the hickory chips over the two piles of charcoal. Brush the cooking grates clean. When the chips start to smoke, place the pork in the center of the cooking grate, close the lid, and smoke-roast the pork over indirect low heat for 30 minutes.
6. Remove the pork from the grill and immediately close the lid to maintain the temperature. Place the pork in a large disposable foil pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the cooking grate. Cook the pork over indirect low heat, with the lid closed as much as possible, until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 to 3 hours, depending on how steady the temperature is. To maintain the temperature, add 5 or 6 charcoal briquettes to each pile of charcoal every hour or so from the time you began to smoke the pork.
7. When the pork is fully cooked, carefully remove the pan from the grill. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, salt, and pepper. The chile verde may be made up to this point one day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
8. Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
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4. Brined Rosemary Pork Chops: Brought to you by Weber
Brine:
1 cup hot water
3 tablespoons kosher salt
3 tablespoons packed light brown sugar
2 cups cold water
3 branches fresh rosemary
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground black pepper
4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
Extra-virgin olive oil
Instructions:
1. In a medium bowl combine the hot water, salt, and sugar and whisk until the salt and sugar are dissolved. Add in the cold water along with the remaining brine ingredients.
2. Place the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.
3. Remove the chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush both sides of the chops with oil. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
