Grilled Pork Shoulder with Butter Vinegar Sauce

For some, the end of August signals the return of school routines and the last stretch of summer. For others, it means something else entirely—football season is back. Nothing pairs better with kickoff than hearty flavors straight from the grill, making Grilled Pork Shoulder with Butter Vinegar Sauce the perfect centerpiece for game-day gatherings. Rich, smoky pork balanced with a tangy butter-vinegar glaze creates a dish that satisfies hungry fans and keeps the spirit of late summer alive.

This recipe thrives on patience and fire. Pork shoulder loves slow, steady heat, developing tender layers that absorb every bit of smoke. The sauce brings brightness, cutting through the richness with just the right amount of tang. Serve it sliced or pulled, piled high on plates, or tucked into rolls—it delivers bold flavor that turns any backyard into a tailgate celebration.

August may close the chapter on summer vacations, but this dish keeps the grill hot well into fall. Its depth of flavor feels right at home under Friday night lights or during a lazy Sunday kickoff. With each bite, you’ll be reminded that outdoor cooking isn’t just for long weekends—it’s a year-round way to gather and enjoy.

At American Made Grills, we build more than appliances—we craft the tools that fuel moments like these. Proudly built in the USA, our grills are designed for precision, durability, and flavor. Handcrafted with premier materials, every model is built to handle everything from low-and-slow pork shoulder to high-heat searing. This recipe excels on the Hybrid Grill Series, where you can add your favorite wood for a smoky finish that makes the pork shoulder and butter vinegar sauce even more unforgettable. The American dream never tasted so good.

Serves 4-6

Grilled Pork Shoulder with Butter Vinegar Sauce Ingredients

• 1 Tbsp. fennel seeds
• 2 Tbsp. dried oregano
• 2–2½-lb. boneless pork shoulder (Boston butt)
• Grapeseed or other neutral oil (for pork)
• 1 Tbsp. kosher salt, plus more
• 3 chiles de árbol, torn in half, seeds removed if desired
• ½ cup apple cider vinegar
• ½ cup (1 stick) unsalted butter
• 2 Tbsp. sugar
• Spice mill or mortar and pestle

Grilled Pork Shoulder with Butter Vinegar Sauce Directions

1. Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden brown and starting to pop, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to a small bowl and mix in oregano. Place pork on a wire rack inside a rimmed baking sheet and rub with oil. Season all over with 1 Tbsp. of salt, then rub with spice mixture, packing it on. Let sit at room temperature for 2 hours or chill, uncovered, for up to 2 days.
2. Bring chiles, vinegar, butter, and sugar to a simmer in a small saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is reduced by about a third, about 5 minutes. Season with salt; cover and keep warm over low heat until ready to use.
3. Prepare a grill for medium heat. Drizzle pork all over with oil, then grill, turning every 5 minutes or so, until extremely, gorgeously browned and crisp and an instant-read thermometer inserted into the thickest part registers 120°, 35–45 minutes. Continue to grill, brushing with sauce and turning not quite every minute (you're going to see flare-ups, but don't worry), until pork is glazed and shiny and the temperature on the thermometer has risen to 130°, 5–10 minutes more. Transfer pork to a platter and let rest 30 minutes; reserve remaining sauce.
4. Transfer pork to a cutting board and pour any accumulated juices on the platter into the reserved sauce. Return the sauce to a simmer. Slice pork against the grain ¼" thick. Arrange on the platter, spoon some sauce over, and season with salt. Serve the remaining sauce alongside.

Taken from bonappetit.com