Charcoal-grilled Pork Shoulder with Fresh Herbs and Roasted Garlic
5 to 7 hours, plus at least 1 day to brine.Grilling this roast over charcoal is a little complicated, but the results are worth it-the crust is crisper and the meat is melt-in-your-mouth tender. You can do the pork on a gas grill instead, though: Cook it at 275° with all burners turned on except the one beneath the pork; set a drip pan on the turned-off burner. The recipe is from Dana Ewart and Cameron Smith, chefs and caterers in Canada's Okanagan Valley, in British Columbia. They serve it as part of their open-air feasts at God's Mountain Estate, a vineyard and B&B near Penticton.