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
Barbecued Pork-Shoulder Chops

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
  • Maull’s Genuine barbecue sauce (; or other tomato-based barbecue sauce),


  1. 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.

  2. 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 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.


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