Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub. Like a rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. This recipe shows how slicing it thickly and grilling it swiftly maximizes the enjoyment of both.