More Grilled Porky Goodness

Happiness is simplicity. Sliced pork shoulder, with skin and fat intact. Marinated in garlic and coconut vinegar.

To grill fattier pieces of pork, try these tips.

• Cut slices fairly thin, about 1/4″-1/2″. This will allow the pork to cook quickly.
• Heat the grill so that it is VERY hot. Right before adding the meat onto the grill, adjust the heat. On a gas grill, I like to turn one part to low, another to medium, keeping the front on high.
• With the grill really hot, carefully lay the pork on the grill. This will give you good grill marks and jump start to cooking process.
• Turn the pieces over and grill untiltil well cooked, over medium heat.
• When flare ups happen, move the meat to cooler parts of the grill.
• Once completely cooked, turn up the heat.
• Allow the port to get just a bit of char on the fat and skin. It should crisp up like grilled chicharon.

Serve with steamed rice and garlic soy dipping sauce. (soy, vinigar, lots of garlic, pepper, and salt)

Tagged as: easy, grilled, pork, recipe, summer