The shoulder is a more marbled cut, so is often more tender, and juicy. That's why Grandma loved her Shoulder Roast on a Sunday. The drawback is that there is also a lot of bone to carve around, but weighing up the nutrition in bones, some consider the bone an added bonus.
How to BBQ Pork Chops
Choose thick, bone-in chops, start with high-heat, direct cooking just to sear the meat and create those gorgeous grill marks. Then switch to indirect medium heat, by pushing the coals to the side. There will still be plenty of heat to cook the pork, but you won't run the risk of having marinade or fat drip onto the coals, creating an inferno that turns your chops into torches.
Grill your chops for about 25 minutes or until an instant-read thermometer hits 60 degrees Celsius, and remember: they'll keep cooking as they rest on a plate for 5 minutes or longer. They're done when the internal temperature is 62 degrees Celsius.
For all the low down on different kinds of chops and other ways of preparation, click this link to our Cuts from the loin page
Everyone loves a shoulder roast. Cooked on the BBQ or in the oven, this old favourite is always super juicy, and delicious with roasted vegetables and steamed greens.
Cooking a roast is as easy as 1, 2, 3....
1. Score & rub with salt & your favourite spices
2. Place the roast in a baking dish with baked veggies in the oven
3. Crackle the rind
Place the roast under the grill either at the beginning, or at the end of cooking, watch closely, as there is only a small interval between golden crackle and caramelised crackle.
Shoulder of pork with rind: 15 minutes per 500g, 20-30 minutes at 220°C (to crackle), then: 180°C for remainder of cooking time.