Pork Bbq (cut) Recipe
Make Pork Bbq (cut) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork
Marinade / Sauce
Finishing
Method
Pork
Trim and cube pork
Trim excess fat from the pork butt or shoulder. Cut the meat into uniform 1–1.5 inch pieces so they cook evenly (approximately bite-sized).
Dry rub
In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Toss the pork pieces with the dry rub until evenly coated. Let sit at room temperature for 15–20 minutes while you make the marinade (or refrigerate up to 2 hours).
Marinade / Sauce
Make marinade / sauce
Whisk together soy sauce, ketchup, apple cider vinegar, honey, Worcestershire sauce, sesame oil, grated ginger, minced garlic and crushed red pepper flakes in a medium bowl until smooth and slightly glossy. Reserve about 1 cup of this mixture as extra serving sauce and set aside (keep refrigerated).
Marinate pork
Place the rubbed pork pieces in a shallow dish or zip-top bag. Pour the remaining marinade over the pork (leave the reserved cup), turning to coat thoroughly. Refrigerate and marinate for at least 1 hour, preferably 3–6 hours. If short on time, 30 minutes will still add flavor.
Finish / Cook
Bring to room temperature
Remove marinated pork from the refrigerator 20–30 minutes before cooking to come closer to room temperature for more even cooking.
Cook the pork
Arrange pork pieces in a single layer with slight space between. Grill or sear for 3–4 minutes per side, turning to get a good char and internal temperature of 145–160°F (63–71°C) depending on desired doneness and tenderness. For slightly more tender results, cook to 160°F and rest (collagen breaks down more). While cooking, baste once or twice with reserved marinade/sauce in the last 2 minutes of cooking (do not baste earlier if using raw marinade; alternatively, simmer reserved sauce for 2–3 minutes to heat and kill any raw juices).
Rest
Transfer cooked pork to a plate and let rest for 5 minutes to allow juices to redistribute.
Serving
Toss the rested pork lightly with a few tablespoons of the warmed reserved sauce for glaze, or serve the extra sauce alongside. Garnish with chopped green onions or cilantro. Serve hot over steamed rice, in bánh mì, tacos, or as part of a BBQ plate with sides.