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Grilled pork shoulder with chimichurri sauce

Servings:
Serves eight to 10 Servings
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Ingredients

For the grilled pork shoulder
  • 1 4- to 5-pound whole pork shoulder, boneless
  • 1 tablespoon cumin seed, toasted and ground
  • 1 tablespoon paprika, smoked
  • 1 tablespoon black pepper, freshly ground
  • 2 tablespoon salt
  • 1 tablespoon sugar
  • 4 clove garlic
  • 3 tablespoon extra virgin olive oil
For the chimichurri sauce
  • 1 4- to 5-pound whole pork shoulder, boneless
  • 1 tablespoon cumin seed, toasted and ground
  • 1 tablespoon paprika, smoked
  • 1 tablespoon black pepper, freshly ground
  • 2 tablespoon salt
  • 1 tablespoon sugar
  • 4 clove garlic
  • 3 tablespoon extra virgin olive oil
  • 3 clove garlic
  • 1 tablespoon paprika, smoked
  • 1/2 cup oregano, leaves only
  • 1 cup parsley, leaves only
  • 1/2 cup mint, leaves only
  • 1/2 cup cilantro, leaves only
  • 1 cup extra virgin olive oil
  • 3 tablespoon lime juice
  • 2 teaspoon red wine vinegar

Preparation

Baking Directions:

To make the grilled pork shoulder:At least two days before grilling, chop the garlic cloves to a fine paste and combine in a bowl with the spices, sugar and salt and extra-virgin olive oil.

  Rub the pork shoulder in the paste, wrap and let sit overnight in the refrigerator, or two hours if you're rushed.

About a day before grilling, place the whole shoulder, uncovered, in a roasting pan and cook in a 275-degree Fahrenheit oven for six to eight hours or until the pork is fork tender.

  Remove from the oven, let cool and store in the refrigerator overnight.

  The next day, slice the pork shoulder into 1- to 2-inch steaks, season with salt and black pepper again and grill over a hot charcoal fire for five minutes per side (sub gas grill if necessary), preferably with wood chips added to the coals.

Serve with the chimichurri sauce.

To make the chimichurri sauce:Mince the herbs together with the garlic, add the paprika and cover with olive oil to make a loose paste.

You may not use all of the olive oil.

Add the lime juice and vinegar, season to taste and let sit to marinate for at least two hours at room temperature.

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