A New Take On Pork Shoulder

If it's August , that means one thing - you've exhausted grilling every type and cut of meat available.However there's a cut of meat you may not have tried yet - or at least over an open fire. It's pork shoulder - usually a cut reserved braising on chill fall or freezing winter days. Surprisingly it's also perfect for summer eating too,

Alison Roman explored this new side of pork shoulder in yesterday's New York Times Food section.
Shoulder is usually reserved for braising in a Dutch oven.It's one of those cuts that gets retired during the warm weather, only to become popular in the fall when cool days arrive. Yet , this cut can be sliced into pork chop like pieces and grilled. They should be cooked hot and fast - not the typical one hour in a Dutch oven.This makes the fatty bits char and crisp, which only add to the flavor. Some may worry that this won't thoroughly cook the meat and make one sick. Not to fret.According
 to USDA, United States Department of Agriculture, pork can have an internal temperature of 145 degrees F to be considered safe. (have a meat thermometer handy to gauge the temperature). This should give you medium rare meat, perfectly pink and juicy.Flavoring them is a cinch. Try a sprinkle of sea salt and fresh ground pepper. Another variation is citrus juice, chili paste and fish sauce. They can be marinated for up to twenty-four hours in advance.

Preparing the meat may be a  bit more labor intensive . The pork shoulder should be cut crosswise into one inch thick steaks, Ms. Roman cautions that some pieces may not stay in the steak shape, depending on the cut and shape of the shoulder bought). Season with salt and pepper, place in either a shallow baking dish or resealable plastic bag. You can just leave it at this if you want just the pork flavor. For Ms. Roman's marinade combine fish sauce, light brown sugar and sambal -  hot chili paste, garlic and half a cup of lime juice, Mix in a bowl to dissolve the sugar.Pour half  the mixture over the chops and let marinate for fifteen to twenty minutes while the grill is being fired up. You don;t have to worry about leaving it out. That's fine. The grill at this point should be "screaming hot" as Ms. Roman puts it.Once on the grill, the pork should be a deepened brown color and lightly charred on both sides. Each side should be grilled for only two to four minutes each. Let stand in a  shallow baking dish and pour the rest of the marinade. Serve with rice noodles or rice. Top with lettuce , shallots and mint. Serve with grilled citrus for squeezing.

Try a pork shoulder chop for a new grilling experience. It's get you out of the barbecue doldrums  and into exciting new territory. Don;t wait for fall to eat it. It's perfect now for a summer meal.