Looking for pork chops that are in a league of their own? These thick-cut pork shoulder chops are marinated overnight with lemon, garlic, and fresh herbs, then slow-grilled over direct heat until they’re incredibly tender and packed with flavour.
We served them with grilled fennel, a fresh gremolata, and roasted potatoes. It doesn’t get much better than this.
Why pork shoulder chops are perfect for slow grilling
We cut these chops ourselves from a whole pork shoulder (also called Boston butt or pork neck). Pork shoulder is naturally marbled. The marbling is these fine white lines of intramuscular fat that run through the meat. This fat keeps the chops juicy, tender, and full of flavour during the long, slow cook.
By cutting them yourself, you can decide how thick you want them to be. We prefer ours to be about 1¼ inches (3 cm) thick. That way, they’re perfect for low-and-slow grilling without drying out. If you don’t want to cut them yourself, your butcher will be happy to do it for you.
The Italian marinade
We use classic Italian flavours for the marinade. Those are lemon, garlic, rosemary, and sage. This blend of bright citrus, earthy herbs, and subtle spice is characteristic of Italian cuisine.
The olive oil helps distribute all those flavours evenly over the meat, while the salt penetrates deeply, seasoning the pork and helping it retain moisture during cooking. The result is juicier, more flavourful pork chops that are anything but ordinary.
How we slow-grill the pork chops
After a night in the marinade, the chops are ready for the grill. We set up our Kamado Joe Classic 3 for direct grilling at around 120°C (250°F). The Classic 3 has a deeper firebox than most kamados, which means there’s more distance between the coals and the grate. That extra space lets you slow-grill thick chops over direct heat without flare-ups.
We insert a thermometer into each chop. That might sound like overkill, but it’s a great way to monitor each piece individually. We slow-grill the chops until they reach an internal temperature of 78–80°C (172–176°F). That may sound high for pork, but for shoulder chops it’s perfect.
Pork shoulder comes from the upper part of the pig’s front leg and has more connective tissue and fat than a typical rib or loin chop. That connective tissue (mostly collagen) needs time and heat to break down into gelatin, which gives the meat that fall-apart tenderness and incredible flavour.
The grilled fennel and fresh gremolata
While the pork is cooking, we quarter some fennel bulbs and coat them with a mix of olive oil, lemon juice, salt, and pepper. The oil helps them brown without drying out, and the lemon juice brings out that fresh, slightly sweet anise flavour.
On the grill, the fennel becomes tender inside and lightly caramelised on the edges. That’s precisely what you want from a simple barbecue side dish.
We also make a quick gremolata by mixing chopped fresh parsley, lemon zest, finely chopped garlic, and a drizzle of olive oil. This bright, zesty mix gives the dish a final burst of freshness that balances out the rich pork perfectly.
What slow-grilled pork shoulder chops should look like
After about two hours, the chops have developed a deep brown crust with a few darker grill marks. They look exactly the way you want them. Rustic, rich, and ready to eat.
Serve them with the grilled fennel, roasted potatoes, and a generous sprinkle of gremolata. Every bite is full of juicy pork, sweet fennel, and that lemony, garlicky finish.
Ingredients
For the pork chops
- Thick-cut pork shoulder chops (about 1¼ inches / 3 cm thick)
- 4 tbsp olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage (or 1 tsp dried)
- 1½ tsp sea salt
- 1 tsp freshly ground black pepper
For the gremolata
- Handful of fresh parsley, chopped
- Zest of 1 lemon
- 1 clove garlic, finely chopped or grated
- Drizzle of olive oil
Instructions
- Combine all the marinade ingredients. Rub the chops generously and let them marinate in the fridge for at least 4 hours, preferably overnight.
- Prepare your grill for direct heat at 120°C (250°F). Insert a thermometer into the chops and slow-grill them, turning occasionally, until they reach an internal temperature of 78–80°C (172–176°F). This takes about two hours.
- While the chops are cooking, mix the gremolata ingredients together.
- When they reach their desired core temperature, you let the chops rest for 10 minutes. Then we serve them with the fennel, potatoes, and gremolata.
