What if I told you the best grilled pork chop in the world is actually not a chop at all, but sliced pork shoulder? Marbled with and surrounded by fat, the crown jewel of winter braising could soon become the hero of summer grilling. No, not by smoking a large hunk of meat for 64 hours in an extremely expensive grill, though that would be delicious. You’re going to slice the shoulder into thick steaks, then grill them hot and fast to a perfect medium-rare, and it’s going to be revelatory.