Pinoy Grilled Pork Belly

Hi everyone! As many of you know from my 'Cooking Diaries' series, especially 'EPISODE 31', I love experimenting with traditional Filipino recipes on the grill. While my original post here highlights a fantastic grilled pork belly (liempo) recipe, I've had so many requests about grilling pork shoulder, and I totally get it! Pork shoulder, or 'kasim' as we call it in the Philippines, is an incredibly versatile and flavorful cut that's perfect for grilling, especially when you're looking for something a bit leaner or different from belly. Many assume grilled pork shoulder might be tough, but with the right preparation and marinade, it can be just as tender and delicious, if not more so, than pork belly! The key lies in understanding the cut and treating it with love. For Pinoy-style grilling, I usually look for a picnic shoulder or a Boston butt. These cuts have a good balance of meat and fat, which renders beautifully during grilling, keeping the meat moist. My secret to a truly unforgettable Pinoy grilled pork shoulder starts with the marinade. It's very similar to what I use for pork belly, but with slight adjustments. Think a robust blend of soy sauce, cane vinegar, minced garlic, freshly cracked black pepper, a touch of sugar (for that lovely caramelization), and calamansi juice (or lime/lemon if calamansi isn't available). For shoulder, I sometimes add a bit of ginger and even a splash of lemon-lime soda to help tenderize the meat further. Marinate your sliced pork shoulder for at least 4 hours, but overnight is always best to let those flavors really penetrate. Slice the shoulder into thinner, even pieces, about half an inch thick, to ensure even cooking and maximum flavor absorption. When it comes to grilling, pork shoulder benefits from a slightly slower approach compared to pork belly. Whether you're using a traditional charcoal grill, a gas grill, or even a convenient appliance like a George Foreman grill, the principle is the same: medium heat is your friend. Start by searing the slices over direct heat for a few minutes per side to get those beautiful grill marks and lock in the juices. Then, move them to indirect heat if possible, or lower the heat, and cook until they are fork-tender and cooked through, usually around 10-15 minutes total depending on thickness. Basting frequently with any leftover marinade (boiled first for safety!) or a sweet glaze (like a mix of soy sauce, honey, and a little calamansi) during the last few minutes adds incredible flavor and char. The aroma of savory, slightly sweet, and tangy grilled pork shoulder is simply divine. Serve it hot with a side of steamed white rice, a spicy vinegar dip (sawsawan), and maybe some fresh tomato and onion salad. It’s a complete meal that brings the taste of the Philippines right to your table. I promise, once you try grilling pork shoulder this way, it will become a staple in your own 'Cooking Diaries'!