Do you remember that ad campaign for pork in the 90’s it was something like “PORK, the other white meat” take that chicken! When you think outdoor grillin, pork chops probably don’t come to mind, but why not? Depending on the cut, pork chops are lean, affordable, and totally tasty when grilled over an open flame. I was on vacation to see my family and one afternoon I decided to grill the value pack o’ chops that my mom had in the fridge. I was worried there were so many that they wouldn’t all get eaten….they were gone in mere minutes.
We had a pack of random thin cut loin chops with bones (bones are good for holdin and eatin, classy style) I think there were three pounds or so. Marinated them in teriyaki sauce (not the thickened stuff), pour enough on that it covers the chops, I used about a quarter cup, juice of 1 lemon, 1T dried Greek oregano, 2 T fresh parsley, drizzle of olive oil, salt and pepper, marinated them 30 minutes (can go overnight), grilled on medium high gas grill (I don’t have one so whenever I get a chance I like to grill on them, so easy) for three minutes per side, depending on thickness,you can also do it on a grill with charcoal just watch the heat, unlike popular belief, grilling food doesn’t mean incinerating beyond recognition. This is a fresh, easy, healthy way to serve pork chops not only was it a total crowd pleaser it was super affordable. Keep it cool inside and take your “other white meat” out to the grill, you can thank me later!
Porkadelic pulled pork…no smoker required.
So spring here in Portland has been beyond amazing this year, last weekend we had the pleasure of attending a friend’s birthday celebration which included a very delicious smoked, pulled pork. It was awesome to be outside with friends enjoying a home smoked pork extravaganza. When you smoke a pork shoulder (also referred to as a butt) you get the most amazing bark (chewy,crunchy outside) and gorgeous smoke ring….it really is one of those things, that when done well is quite extraordinary. I do not have a smoker however, so I decided I would try to “fake” it and see if I could at least get it to a reasonable facsimile. I make pulled pork occasionally and its pretty damn good….but this time I lowered the oven temp and did it slow without any additional liquid….and uncovered to imitate the tasty “bark” on the outside.
Cast members:
• Pork shoulder 5lbs or so
• Rub
1. ½ cup brown sugar
2. ¼ salt…sounds like a lot, but you are using a lot of meat
3. 2 tablespoons chili powder, I used chipotle for smokiness
4. 2 tablespoons granulated garlic
5. 2 tablespoons ground pepper
6. 1 tablespoon smoked paprika
7. 1 tablespoon onion powder
Combine and rub into your butt (pork), and place in a large roaster. In a preheated 250 degree oven cook your roast for 8 hours….yes 8….it will be fork tender and full of pan juice. Rest for 20 minutes and its ready to serve! Great with BBQ sauce, our friend Kevin made a great one with bourbon and red wine, or serve with the pan juice, I also like to make pulled pork chili and chili verde with this pulled pork, great filling for tacos and enchiladas. This is a super easy technique that anyone can master and you don’t need a smoker! Although I must mention you won’t get that great smoke ring that you get on a smoked pork butt…but this is aimed for the average joe/jane without the fancy equipment. Happy porkin! Cheers!
