Grilled Pork Butt with a Mustard Beer Marinade
- For the marinade
- 2 shallots
- 1 garlic
- 1 tablespoon spicy Mustard
- 1 tablespoon lemon juice
- 2 teaspoons grated Lemon peel
- 3 splashes Tabasco sauce
- 1 teaspoon dried thyme
- freshly ground peppers
- 125 milliliters beer (Alternatively, non-alcoholic)
- 4 Pork neck (each about 180 g)
For the marinade: Peel shallots and garlic and coarsely chop. Then puree with mustard, lemon juice and zest, Tabasco, thyme, beer and season with salt and pepper. Covered, let the steaks marinate in this marinade for at least 4 hours, or, better yet, leave them to marinate in the refrigerator overnight.
Remove the steaks from the marinade, pat dry and cook on hot grill for 6-8 minutes until both sides are finished.
For the herb butter: Peel garlic and press through the garlic press. Beat butter in a warm bowl until fluffy and mix with garlic, herbs (thyme and other fresh herbs), lemon juice and season with salt. Put the butter onto plastic wrap, form butter into a roll, wrap and place in the refrigerator.
Cut butter into slices before serving, and top the freshly grilled steaks with the butter. The steak and butter also goes well served atop a garlic baguette.