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It's fall — time for pork shoulder
I slow-smoke, grill-roast a pork shoulder every fall. I adore an autumn day tending my grill that culminates with friends enjoying the spoils. This year, a gift of aromatic dill from neighbor Jon's garden inspires our feast. Dill sprigs flavor the brine; the moist seeds, rubbed from their pods, transform into a rub; and tender dill fronds speckle a simple slaw.
By JeanMarie Brownson, Dinner at Home
October 2, 2013