Prep 30 mins
Cook 2 hrs 30 mins
This is absolutely a wonderful, lazy Sunday afternoon recipe. The peanut sauce is to die for, you could use it for satays, etc. I order the shoulder roast from my butcher when we need (crave) this meal. Prep time does not include marinading time.
- 1 cup regular-strength chicken broth, heated
- 1⁄3 cup sugar
- 1⁄4 cup soy sauce
- 2 tablespoons rice wine or 2 tablespoons sherry wine
- 4 -5 lbs boned and tied pork shoulder
- 1 cup water
- 2⁄3 cup creamy peanut butter
- 2 cloves garlic, minced
- 2 tablespoons firmly packed brown sugar
- 1 1⁄2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
- Stir till dissolved.
- Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
- Cover and refrigerate until the next day, turning several times.
- Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
- Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
- To serve, let meat stand for 10 minutes.
- Meanwhile, prepare Peanut Sauce.
- Cut meat across the grain into thin slanting slices.
- Serve with sauce.
- Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
- Cook over medium-low heat, stirring, until mixture boils and thickens.
- Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
- Serve hot.
- If made ahead, cover and refrigerate for up to 2 days.
- To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.
I tried this today and the family loved it. The peanut sauce is a real winner. I was looking for a light peanut sauce that does not use coconut milk and this is just perfect. The meat was a bit burnt on the outside. I might wrap it in foil in future before leaving it in BBQ. But overall an excellent recipe. Thank you for sharing this.
first of all, I'm a sucker for anything with a peanut sauce and this one if fabulous. It was perfect in terms of tart/sweet/savoury. The roast was tender and juicy and the time was right on the mark. Wonderful summer grill recipe. Thank you, Judy.