Tender Grilled Pork Shoulder with Gochujang Marinade

This is one of the easiest and most flavorful meats we have ever had. Marinated then cooked on the grill with an inexpensive cut of meat that tasted so tender and delicious! We had plenty of leftovers and this was just as delicious the next day.

Cut off the excess fat on the outer portion of the meat then slice the meat 3/4” thick.

In a blender purée the garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil.

Set 1/4 cup of the marinade aside, cover and refrigerate.

Place the meat into a resealable bag and add the rest of the marinade. Squish the bag to ensure the meat is all covered. Refrigerate for at least 2 hours to overnight, turning occasionally.

Prepare the grill for medium high heat and oil the grate. Remove the pork from the marinade and grill, basting with reserved marinade and turning occasionally. Move the pork to a cooler area if a flare up occurs. Cook to desired doneness, 8-10 minutes for medium rare. Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

Place on a serving dish and serve.

Tender Grilled Pork Shoulder with Gochujang Marinade

• Difficulty: Easy
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Ingredients

• 1½ pounds skinless and boneless pork shoulder (Boston butt)
• 4 cloves garlic, peeled and crushed
• 1 two inch piece ginger, peeled and sliced
• 1/2 cup dry sake
• 1/2 cup gochujang (Korean hot pepper paste)
• 1/2 cup mirin (sweet Japanese rice wine)
• 1/4 cup vegetable oil, plus more for grilling

Directions

1. Cut off the excess fat on the outer portion of the meat then slice the meat 3/4” thick.
2. In a blender purée the garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil.
3. Set 1/4 cup of the marinade aside, cover and refrigerate.
4. Place the meat into a resealable bag and add the rest of the marinade. Squish the bag to ensure the meat is all covered. Chill for at least 2 hours to overnight, turning occasionally.
5. Prepare the grill for medium high heat and oil the grate. Remove the pork from the marinade and grill, basting with reserved marinade and turning occasionally. Move the pork to a cooler area if a flare up occurs. Cook to desired doneness, 8-10 minutes for medium rare. Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.
6. Place on a serving dish and serve.

Source: Bon Appétit by Rachel Yang

http://www.InDianesKitchen.com