Barbecued Pork-Shoulder Chops
Serves 8
Garlic and sage, rubbed into the pork ahead of time, impart an earthy, aromatic flavor. The meat is then moistened by a beer marinade. The pork chops are basted on the grill with a thick, tangy tomato-based sauce -- the signature of a Saint Louis-style barbecue -- resulting in a smoky taste and almost-candied edges.
INGREDIENTS
- 8 pork-shoulder chops (each 1/2 inch thick; excess fat trimmed)
- 1 head garlic, smashed and peeled
- 5 sprigs sage
- 1 teaspoon coarse salt
- 1 bottle (12 ounces) lager
- Maull’s Genuine barbecue sauce (tomato-based barbecue sauce)
DIRECTIONS
- Rub pork-shoulder chops with garlic, sage, and coarse salt, and combine in a large dish. Cover, and refrigerate for 2 hours or up to overnight. One hour before grilling, pour lager over pork; let stand.
- Preheat grill to high. Grill pork chops for 7 minutes. Flip, brush grilled sides with barbecue sauce, and grill for 8 minutes. Flip, brush opposite sides with sauce, and grill for 2 minutes more. Flip, and grill until sauce caramelizes, 2 to 3 minutes.
cook's note
COOK'S NOTES
With slightly more marbling than regular pork chops, shoulder chops are ideal for grilling. They are available at most grocery stores and butcher shops. Pork-loin chops may be substituted.
With slightly more marbling than regular pork chops, shoulder chops are ideal for grilling. They are available at most grocery stores and butcher shops. Pork-loin chops may be substituted.
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