Charcoal-grilled Pork Shoulder with Fresh Herbs and Roasted Garlic Recipe

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Charcoal-grilled Pork Shoulder with Fresh Herbs and Roasted Garlic
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Ingredients
16
Count
Nutrition
4308
Calories
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Ingredients:

Directions:

  1. Brine pork: Simmer all brine ingredients in a large stockpot with 3 cups water, stirring occasionally, until salt dissolves. Remove from heat and add 9 cups cold water. Let cool. Add pork and chill, covered, at least 1 day and up to 2.
  2. Begin rub while pork is brining: Preheat oven to 375°. Slice garlic heads in half crosswise and set on a sheet of foil. Drizzle with about 1 1/2 tbsp. oil and enclose in foil. Roast 40 minutes, or until cloves are buttery soft. Let cool.
  3. Remove pork from refrigerator about 45 minutes before cooking, drain, dry thoroughly with paper towels, and let sit at room temperature.
  4. Pull oregano and rosemary leaves from stems; chop finely, along with parsley leaves. Crush lavender in a mortar with a pestle (or put in a resealable plastic bag and pound with a meat mallet). Squish garlic cloves from their skins into a small bowl. Add 1/4 cup oil and smash garlic into a paste with a spoon. Stir in herbs and lavender; season lightly with salt and pepper. Pat garlic herb paste all over pork.
  5. Ignite 45 to 50 briquets in a chimney starter on a fireproof surface (not on firegrate). Set a drip pan (roughly 6 by 8 in.) in center of firegrate and fill halfway with water. When coals are coated with ash (about 15 minutes), use tongs to arrange on either side of drip pan. Set cooking grate in place. Cover grill and, if your grill doesn't have a built-in thermometer, insert a smoker thermometer* through lid vent. Close grill vents as needed to bring temperature down to 300° (you may need to remove coals to get the temperature down; return them to the chimney starter).
  6. Put meat, fat side up, on cooking grate over drip pan and cover grill. Grill pork, keeping the temperature between 250° and 300° and adding 5 or 6 coals to either side of drip pan every 30 minutes or so, until an instant-read thermometer inserted into pork registers 160°, about 4 1/2 hours.
  7. Let pork rest 15 minutes before carving.
  8. *Find a smoker thermometer online ($17).
  9. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4307.81 Kcal (18036 kJ)
Calories from fat 2095.59 Kcal
% Daily Value*
Total Fat 232.84g 358%
Cholesterol 1519.56mg 507%
Sodium 39093.76mg 1629%
Potassium 7905.13mg 168%
Total Carbs 76.17g 25%
Sugars 70.58g 282%
Dietary Fiber 0.85g 3%
Protein 454.46g 909%
Vitamin C 26.7mg 45%
Iron 24.2mg 134%
Calcium 443.3mg 44%
Amount Per 100 g
Calories 170.62 Kcal (714 kJ)
Calories from fat 83 Kcal
% Daily Value*
Total Fat 9.22g 358%
Cholesterol 60.18mg 507%
Sodium 1548.38mg 1629%
Potassium 313.1mg 168%
Total Carbs 3.02g 25%
Sugars 2.8g 282%
Dietary Fiber 0.03g 3%
Protein 18g 909%
Vitamin C 1.1mg 45%
Iron 1mg 134%
Calcium 17.6mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 105.4
    Points
  • 110
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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