RED CHILI-GLAZED SLOW-GRILLED PORK SHOULDER

RED CHILI-GLAZED SLOW-GRILLED PORK SHOULDER image

Categories Pork

Number Of Ingredients 17

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1/2 cup each: granulated sugar, coarse salt
1/4 cup distilled white vinegar
6 cloves garlic, crushed
Grated zest of 1 orange
1 large (about 5 pounds) bone-in pork shoulder blade roast
1 to 2 cups sweet and spicy red chili grilling glaze, see recipe
2 cups hickory wood chips, optional
Red Chile Glaze: (instructions for this below)
3/4 cup packed dark brown sugar
½ cup medium-heat Korean chili paste (gochujang)
½ cup distilled white vinegar
¼ cup soy sauce
1 piece (2 inches long) ginger root, peeled (or 2 tablespoons refrigerated ginger puree)
2 tablespoons dark Asian sesame oil
6 large cloves garlic
1 teaspoon salt
Put all ingredients for red chile glaze into a blender. Process until smooth. Transfer to a covered container; use within 2 weeks.

Steps:

1. Mix 2 quarts lukewarm water, sugar, salt, vinegar, garlic and orange zest in very large non-aluminum bowl or stockpot. Stir until sugar and salt dissolve. Add the pork roast. Cover; refrigerate overnight or up to 2 days. 2. Remove pork from the brine, discarding brine. Put pork into a glass dish. Coat well on all sides with some of the glaze. Cover; refrigerate several hours or up to 1 day. 3. Soak wood chips in a large bowl of water for at least 1 hour. 4. Prepare a charcoal grill or heat a gas grill to medium-hot. For indirect cooking, arrange coals on two sides of the grill or turn off burners in center of gas grill. Place the cooking grate in place; let it heat a few minutes. 5. Put the pork roast in the center of the grill (not directly over the heat). Add a small handful of the wood chips to the coals. (For gas grilling, wrap the soaked chips in a foil pouch, pierce it with several small holes and place directly over the heat source.) Cover the grill; cook on medium-low (about 275 degrees if you have an oven thermometer), basting frequently with some of the red chili glaze, until an instant-read thermometer registers 160 degrees, 2 1/2 to 3 hours or so. The roast should be very nicely burnished red with some crispy edges. 6. Let pork rest on cutting board about 20 minutes. Slice very thinly. Serve.