For Dad: Grilled Pork Shoulder With Chimichurri Sauce

Grilled pork shoulder with chimichurri sauce
Ryan Hardy

Serves eight to 10

For the grilled pork shoulder
• 1 4- to 5-pound whole pork shoulder, boneless
• 1 tbsp cumin seed, toasted and ground
• 1 tbsp paprika, smoked
• 1 tbsp black pepper, freshly ground
• 2 tbsps salt
• 1 tbsp sugar
• 4 cloves garlic
• 3 tbsps extra-virgin olive oil

For the chimichurri sauce
• 3 cloves garlic
• 1 tbsp paprika, smoked
• 0.5 cup oregano, leaves only
• 1 cup parsley, leaves only
• 0.5 cup mint, leaves only
• 0.5 cup cilantro, leaves only
• 1 cup extra-virgin olive oil
• 3 tbsps lime juice
• 2 tsps red wine vinegar
• Salt

To make the grilled pork shoulder:
At least two days before grilling, chop the garlic cloves to a fine paste and combine in a bowl with the spices, sugar and salt and extra-virgin olive oil.

Rub the pork shoulder in the paste, wrap and let sit overnight in the refrigerator, or two hours if you’re rushed.

About a day before grilling, place the whole shoulder, uncovered, in a roasting pan and cook in a 275-degree Fahrenheit oven for six to eight hours or until the pork is fork tender.

Remove from the oven, let cool and store in the refrigerator overnight.

The next day, slice the pork shoulder into 1- to 2-inch steaks, season with salt and black pepper again and grill over a hot charcoal fire for five minutes per side (sub gas grill if necessary), preferably with wood chips added to the coals.

Serve with the chimichurri sauce.

To make the chimichurri sauce:
Mince the herbs together with the garlic, add the paprika and cover with olive oil to make a loose paste. You may not use all of the olive oil.

Add the lime juice and vinegar, season to taste and let sit to marinate for at least two hours at room temperature.

Grilled peach, tomato and basil salad
Ryan Hardy

Serves 8

For the salad
• 4 peaches, ripe
• 4 tomatoes, ripe, heirloom variety if possible
• 32 basil leaves
• 0.5 cup extra-virgin olive oil
• 2 tbsp Moscatel vinegar
• Salt and freshly ground black pepper

For the croutons
• 1 cup bread for croutons – see notes below
• Several cups extra-virgin olive oil

To make the croutons:
Tear the bread into 1-inch pieces.
Fry the pieces of bread. To do that, pour extra-virgin olive oil into a appropriately sized pan until the oil is about 1 inch deep. Warm it up, add the torn bread, and raise the temperature until the bread begins to fry.
When the bread is golden brown, remove from the oil to a towel and season with a pinch of salt.
Keep in a jar for two to three days on your counter.

For the salad:
Dice the peaches and tomatoes into 1- to 2-inch pieces.
Mix together with the extra-virgin olive oil and vinegar. Add the croutons.
Season with salt and freshly ground black pepper.
Allow to sit and marinate for 10 minutes.
Add the basil and serve at room temperature.