A simple Grilled Pork seasoned with salt is lip smacking delicious if the right cut of pork is used and properly cooked. This is one of my favorite way of cooking pork. If grilled slow and low, pork is moist and tender.
Summer is grilling season for most of us, especially after a long harsh winter. After Memorial Day, it is common to smell outdoor cooking. This Father’s Day I’m sure many will be spending time outdoors.
If my dad was here, I don’t need to ask him what food he wants for Father’s Day. Without a doubt, it’s either grilled pork or steak which the whole family loves.
My mom is not big on red meat but she’ll eat a small piece. If we make steak wrapped in bacon then my mom will be all over the crispy bacon and a smaller piece of steak. She is a very picky eater and doesn’t care for chicken either!
Anyway, one of our favorite way to prepare pork is just with salt. Even when we were kids, this simple recipe was a hit in our household and when we go on a day trip or picnic with friends.
Grilled pork dipped in spicy garlic-vinegar is lip smacking delicious. Be prepared to eat lots of white rice. This is not a time to worry about carbs.
While I grill, it is a non-stop tasting. By the time I am done, I’m almost full. It’s hard not to have a bite when the fabulous aroma is all over me.
When we grill, there is a line up of meat and vegetables to cook. We usually have pork and steak seasoned with just salt and pork or chicken marinated in sauce.
For vegetables, we usually have eggplant and zucchini. Also, we love to throw in corn on the cob!
I have a charcoal and gas grill but I prefer to use my charcoal grill. Ever since I saw my Weber leaking gas I got scared to use it. In fact, the Fire Department said, it is a nice feature that it automatically releases gas when overfilled.
Anyway, once in a while I hear in the news a gas grill exploded and the more I gravitate to my charcoal grill.
What Cut of Pork to Grill?
Any cut of pork with fat is great for grilling. Fat gives pork so much flavor and texture. I prefer to use country style pork ribs, pork shoulder or butt and baby back ribs.
Pork belly is great for grilling but with too much fat I prefer to use country style ribs with fat marbled evenly.
If you like pork chop, you could but I never use it to grill. For lean and tender, pork loin or tenderloin is your best bet.
Do not overcook as meat can get tough. If cooked properly, it is deliciously moist and tender.
The smell of pork fat dripping on charcoal is absolutely aromatic but it can easily spark flames and burn your meat.
Tips in Grilling
First clean your grill. Have your grill on high heat covered with lid for about 3 minutes. Then clean the grill using a brush or a rolled foil.
When grilling with charcoal, make sure you have an area where there are no charcoals below. You will use this area to move meat when it starts to flare up. You can also use this area to move half cooked meat while waiting for the other meat to cook.
Before I fire up the grill, I check the 3 grill vents at the bottom and 1 on the lid that they are only 1/3 open. This is how you control the cooking temperature.
I like to grill slow and low, meat is much tender and more flavorful if I do it this way. Both fat and meat are slowly cooking.
Some people have the grill on high heat with the lid up. I like to keep my heat low with lid down. There’s no right or wrong way of doing it, it depends on your preference.
Rotate and flip meat so they cook evenly. There are areas with more charcoal and it emits more heat.
When done grilling, brush grills, close all the vents and cover it with lid. It will automatically kill the flames.
Simple Grilled Pork
- 5 pounds Country Style Pork Ribs or Pork Shoulder
- salt to taste season both sides of pork
- Wash and dry pork with paper towel.
- Season both sides of pork with salt.
- Preheat grill to high and clean grills with brush or rolled foil.
- Place pork and adjust heat to medium and close lid. Note: If using charcoal, vents should be 1/3 open so you can grill low and slow. Also, have an area that is free of charcoal so when it flares up, you can move the meat.
- Cook depending on your preference, rare, medium 145 deg. F or well-done 170 deg. F. Use a thermometer if you need too.
- Serve with your favorite sauce or dip.
- Slice pork shoulder about an inch thick. Country ribs are already sliced ready for grilling.
- Spicy Garlic Vinegar Dip recipe. Crush garlic. In a small bowl, combine garlic, vinegar, Thai chili and salt to taste.
Did you know you can use Filipino barbecue marinate with bigger pieces of meat?
This will save you time, no need to cut pork into small pieces and no skewer. Click the link to get the Filipino barbecue recipe.