Last Updated on January 27, 2025
When we say, “pork shoulder,” you may think of pulled pork (and hey, we love pulled pork)–but this economical cut also works beautifully cut up, skewered and grilled. Here we do just that, grilling pork shoulder pieces alternated with one of our summer favorites: Stone fruit.
We call for peaches in the recipe, but any stone fruit you love will work. Apricots, nectarines, plums, pluots–grab whatever looks best at your local farmers market, and don’t be afraid to get a few different ones and mix it up. Just be sure to select fruit that isn’t too ripe, so you don’t end up with mush.
There are a few ways to serve the grilled pork and fruit, and all are delicious, so it just depends on your taste. Try it in lettuce cups with some fresh herbs and pickled jalapeños for heat; serve atop rice or rice noodles, or just enjoy it as is with grilled vegetables on the side.
Ingredients
- 2 lbs ButcherBox Boneless Pork Butt defrosted and pat dry thoroughly
- Salt and pepper
- ¼ cup lime juice
- ¼ cup granulated sugar
- 2 tbsp rice vinegar
- 1 large shallot thinly sliced
- 1 small jalapeño thinly sliced
- 2 Thai chiles or 1 to 2 dried cayenne peppers
- 1 to 2 chiles de arbol lightly crushed
- 2 tsp fish sauce
- ¼ cup canola oil plus more for grilling
- ½ cup chopped cilantro plus whole leaves and stems for serving
- 3 firm peaches pitted, cut into ½-inch wedges
- Cooked rice vermicelli tossed with melted butter for serving, optional
- Butter lettuce or little gem lettuces for serving, optional
- Sliced cucumbers for serving, optional
- Special equipment: about 15 metal or wooden skewers (for wood, soak in water for 30 minutes)
Instructions
- Cut the pork into chunks that measure 2 to 3 inches long and 1 inch wide. Place them on a sheet pan and set in the freezer for about 30 minutes. (This will help firm them up to make slicing easier.)
- While the pork is chilling, in a bowl, combine the lime juice, sugar, vinegar, shallot, jalapeño, chiles and fish sauce; whisk well to combine and dissolve the sugar. Pour ¼ cup canola oil over and set aside. Slice the stone fruit into ½-inch wedges.
- Take the pork from the freezer and slice each chunk into thin planks. You should get 3 to 4 long thin slices per chunk. Place in a large bowl and season with salt and pepper. Add the stone fruit and chopped cilantro; toss again.
- Prepare a charcoal or gas grill for high heat, making sure to clean the grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Thread the pork and stone fruit onto the skewers and place on a baking sheet. (Thread each pork plank in wavelike fashion, pushing it through the skewer a couple of times.) Drizzle enough canola oil over the skewers to oil them lightly but thoroughly.
- Grill the skewers until the pork is golden and lightly charred on all sides and the fruit is tender, turning occasionally, about 7 minutes total. Transfer to a serving platter. Whisk the fish sauce vinaigrette and pass it on the side. Serve with rice vermicelli, lettuce, cucumbers and/or cilantro.
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