Barbecued Pork-Shoulder Chops
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.
- Servings: 8
Source: Martha Stewart Living, August 2009
- 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
- Barbecue sauce (maull.com; or other tomato-based barbecue sauce),
Rub 8 pork-shoulder chops (each 1/2 inch thick; excess fat trimmed) with 1 head garlic, smashed and peeled; 5 sprigs sage; and 1 teaspoon coarse salt, and combine in a large dish. Cover, and refrigerate for 2 hours or up to overnight. One hour before grilling, pour 1 bottle (12 ounces) lager over pork; let stand.
Preheat grill to high. Grill pork chops for 7 minutes. Flip, brush grilled sides with Maull's Genuine Barbecue sauce (maull.com; or other tomato-based 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.