Name: Don Angies Grilled Pork Shoulder* Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 3 lbs pork shoulder (boneless), trimmed; 2 tbs kosher salt; 2 tsp freshly ground black pepper; 4 cloves garlic cloves, minced; 1 tbs smoked paprika; 3 tbs olive oil; 1 tbs fresh rosemary, chopped; 1 tsp fresh thyme leaves, chopped; 2 tbs red wine vinegar; 1 cup water (for resting pan); 1.5 cups dried gigante beans (or large lima/butter beans), soaked overnight and drained; 3 tbs extra-virgin olive oil; 4 oz guanciale or pancetta, diced; 1 medium yellow onion, finely diced; 2 cloves garlic cloves, thinly sliced; 1 cup crushed tomatoes (passata); 1 tbs tomato paste; 1 tbs dry white wine; 2 cups vegetable or chicken stock; 1 tsp dried red pepper flakes; 0.25 cups freshly grated Pecorino Romano (or Parmesan); 1 tsp salt; 0.5 tsp freshly ground black pepper; 4 cups red dandelion greens (or radicchio + dandelion mix), rinsed and spun dry; 2 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 1 tsp honey; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 tsp lemon, zested

Method

Grilled Pork Shoulder

1
Prepare and Marinate
Pat the pork shoulder dry with paper towels. In a small bowl whisk together 3 tablespoons olive oil, minced garlic, smoked paprika, chopped rosemary, chopped thyme, red wine vinegar, 2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper. Rub the mixture thoroughly over the pork, pressing into any crevices. Place the pork in a shallow tray, cover, and refrigerate for at least 2 hours or up to overnight to marinate.
2
Preheat Grill
Remove pork from refrigerator 30–45 minutes before grilling to come toward room temperature. Prepare a grill for indirect heat at medium (about 350–375°F / 175–190°C). If using charcoal, bank coals to one side; if gas, light one burner and leave another off to create indirect heat. Place a drip pan with 1 cup water under the grill grate on the cooler side to catch drips and keep the environment moist.
3
Sear and Grill Low-and-Slow
Sear the pork over direct heat for 4–6 minutes per side until nicely browned, using tongs and turning carefully. After searing, move the pork to the indirect side of the grill, fat side up. Close the lid and grill until the internal temperature in the thickest part reaches 195–200°F (90–93°C) for pullable texture, about 2 to 2.5 hours depending on size. Check every 30 minutes and replenish water in drip pan as needed. Maintain grill temperature in the 300–350°F range for steady cooking.
4
Rest and Slice
When pork reaches target temperature, transfer to a cutting board and tent loosely with foil. Rest for 20–30 minutes to let juices redistribute. Slice or pull meat into thick slices or shreds as desired. Reserve any juices that collect on cutting board to drizzle over slices.

Gigante Beans all' Amatriciana

5
Cook Beans
If using pre-soaked dried gigante beans: place drained beans in a medium saucepan, cover with fresh water by 2 inches, bring to a simmer, and cook gently until just tender but not falling apart, about 45–60 minutes. Drain and set aside. (If using canned beans, drain and rinse 2 1/2 cups canned beans and skip this step.)
6
Render Guanciale
Heat 3 tablespoons extra-virgin olive oil in a wide skillet or shallow saucepan over medium heat. Add diced guanciale or pancetta and cook until fat is rendered and pieces are crisp at the edges, about 6–8 minutes. Remove and reserve half of the crispy pieces for garnish; leave the fat in the pan.
7
Build Sauce
Add the finely diced onion to the rendered fat and sauté until translucent and just beginning to color, about 6–7 minutes. Add sliced garlic and cook 30–60 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1 minute. Deglaze with 1 tablespoon dry white wine, scraping up browned bits. Add 1 cup crushed tomatoes and 2 cups stock, then add drained cooked beans. Stir in 1 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
8
Simmer to Finish
Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until sauce thickens and flavors meld and beans absorb some liquid but remain saucy. Taste and adjust seasoning. Stir in 1/4 cup grated Pecorino Romano just before serving to enrich and slightly thicken the sauce. Fold in reserved crispy guanciale pieces to keep texture.

Red Dandelion Salad & Garnish

9
Make Dressing
In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1 teaspoon lemon zest until emulsified.
10
Dress Salad
Place the rinsed red dandelion greens in a large bowl. Drizzle the dressing over the greens and toss gently to coat just before serving so leaves remain crisp. Taste and adjust seasoning if needed.
11
Plate and Garnish
To serve, spoon a generous portion of the Gigante Beans all' Amatriciana onto each plate. Arrange several slices or a portion of the grilled pork shoulder alongside or atop the beans. Add a small mound of dressed red dandelion greens. Sprinkle the dish with the reserved crispy guanciale pieces and chopped fresh parsley. Optionally drizzle a little of the pork resting juices over the meat and beans for extra flavor.

Grilled Pork Shoulder* Recipe

Ingredients