GRILLED PORK SHOULDER ARGENTINE

THIS IS MY VERSION OF SAM SIFTON’S VERSION OF A FRANCIS MALLMANN’S RECIPE FOR PORK SHOULDER (BUTT) WHERE THE PORK IS POUNDED TO THE THICKNESS OF A RIBEYE, SLATHERED IN A PASTE MADE FROM ROSEMARY, GARLIC AND OLIVE OIL, THEN GRILLED ON A GRIDDLE SO THE PASTE FORMS A THICK, CHARRED CRUST.  I TRIED THIS RECIPE ON AN OUTDOOR GRILL, USING A CAST-IRON GRIDDLE, THEN IN A CAST-IRON PAN ON MY OWN INDOOR COOKTOP.  IF YOU DON’T HAVE REALLY STRONG BLOWERS, I’D RECOMMEND YOU CONFINE YOUR EFFORTS TO THE OUTDOORS.  SIFTON PAIRS HIS PORK WITH GRILLED PEACHES, WHICH ARE DELICIOUS.  I SERVED MINE WITH RAITA, THE RECIPE FOR WHICH CAN BE FOUND IN THE FISH SECTION OF THE ARCHIVES (HALIBUT ON RAITA).  WITH EITHER ACCOMPANIMENT (OR BOTH), THIS IS A DELICIOUS WAY TO COOK AN INEXPENSIVE CUT OF MEAT.
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