Smoky Pork Shoulder With Chile Paste
A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with ambient heat, using your outdoor grill as a coal-fired oven in the off-season of dead winter. Even if your live coals snuff out, or smoke too heavily, or you get bored of the snow-muffled silence or feel lonely in the winter solitude of your backyard, even if you miscalculate sunset and find yourself in the dark with a cellphone flashlight trying to read the internal temperature of the meat to discover it’s still raw in the center — all you have to do is close up shop out back, come inside and shove the thing in your conventional oven and then read the newspaper until dinner.
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