Photographs by Laura Murray, food styling by Pearl Jones
This pork shoulder makes a case for grilling big hunks of meat over medium heat (as opposed to a roaring inferno), where they can get nice and juicy while you kick back at your grill, lazily turning the roast while getting some much-needed outdoor time. Lower and slower means it will cook through to ideal internal temperature without getting blackened on the outside, and you won’t have flare ups to frantically deal with. Remember: If you’re using a charcoal grill, a bed of medium-hot coals will gradually lose heat. You’ll need to replenish it at some point, ideally from a chimney of charcoal that you get started when the meat first hits the grill. About halfway through, throw some new glowing coals on the pile to keep things going.