Pork is great favourite of mine for the BBQ, in fact I’m sure there is no better way of cooking pork – whatever part of the pig you are cooking. Remember that dry, chewy pork that you had to smother in apple sauce ? Using a ceramic BBQ, like Kamado Joe, keeps all the moisture in your food and adds a delicious smoky flavour – no more dry pork. I like to BBQ pork just before it gets to the pulled pork stage, cooking Low ‘n’ Slow for 4-5 hours takes its texture and moisture to a completely different level but it keeps its shape, you simply haven’t had the best pork until you have barbecued it like this.
Use a very sharp knife to score the skin of the pork in criss-crosses. My marinade is made by mixing together all the below ingredients in a bowl, Once the ingredients are well and truly mixed together rub onto the pork shoulder liberally ensuring that the marinade gets into all the cuts and creases on the joint. Keep whatever marinade remains and use that later to add to the pork using a food brush. Leave this sitting in the fridge for a couple of hours or even overnight, ensuring that you remove it from the fridge about an hour or 2 before you are ready to start cooking.
Fire up your Kamado and, once the temperature has settled at about 220 C, place the deflector plates on the low setting. Put the pork either on a rib tray or a small wire rack and place in the Kamado. Cook the joint like this for a good 30 minutes to get the crackling to start crisping up, then reduce the heat to 150 C. Cooking time is about 4-5 hours but very much depends on the size of the shoulder.
After about 3 hours, using a food brush, add more of the marinade evenly onto the shoulder. Once again I rely on my Thermapen and once it is showing an internal temperature of the pork at 195 F+ – it is done. Remove from the Kamado, tent in tin foil and leave to rest for at least 30 minutes.
Knife cuts through like butter with delicious smoky crackling.
Shoulder of pork de-boned, 10 tbsp olive oil, 1 finely chopped onion, 1 tsp of dried chilli flakes, a small handful of finely chopped rosemary, 2 cloves of garlic coarsely chopped, salt & pepper, 1 lge tbsp of lemon juice, 1 large tsp brown sugar, one tsp of white sugar.