Prep time: 20 minutes
Cook time: 8 hours
- 1/4 cup (60ml) kosher salt, finely ground
- 1/4 cup (60ml) sugar
- 2 tablespoons (30ml) mustard powder
- 1/4 cup (60ml) chilli powder
- 1/4 cup (60ml) ground cumin
- 2 tablespoons (30ml) ground black pepper
- 1/4 cup (60ml) granulated garlic
- 2 tablespoons (30ml) cayenne pepper
- 2kg bone in pork shoulder
- olive oil
- hickory and apple wood chips
- heavy duty foil
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best quality mayonnaise
- 2 tablespoons grated onion
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- salt and freshly ground pepper
- Combine all of the ingredients of the rub in a mixing bowl.
- Rub the pork with olive oil to help the rub adhere to the meat .
- Sprinkle a heavy coat of the rub over the pork roast.
- Pat the rub onto the meat to help it stick, and work it into any natural seams in the meat.
- Using the kettle grill, open the bottom vents a crack, with the blades of the ash sweeper covering 3/4 of the holes.
- Make a tight pile of 80 unlit coals on a third of the charcoal grate, about three coals deep.
- Put the chips of smoking wood on top of the unlit coals.
- Next, light 10 coals in the charcoal starter; when the coals are lit and covered with grey ash, pour them on the one side of the unlit coals.
- Set the drip pan on the other side of the charcoal grate, add the grill grate, and brush it clean.
- Put the lid on the grill immediately, and set the top vent to halfway open.
COOKING THE PORK
- Put the pork shoulder roast on the grill over the drip pan and close the lid.
- Adjust the top vent to stabilize the temperature at roughly 120°C.
- Once the temperature is stabilized, check the grill every hour to make sure the vents don’t need to be tweaked.
- Keep the lid closed – every time you lift the lid, heat will escape and the air you let in will cause the coals to heat up.
- Cook the pork shoulder until it reaches a temperature of 70°C in the thickest part, about four hours.
- Then, wrap it tightly with aluminium foil, put it back in the grill, increase the heat to 150°C by opening the vents more, and cook until it reaches an internal temperature of at least 100°C, about four more hours.
- Take the roast off the grill, and wrap it in a single piece of aluminium foil to catch any leaking juices.
- As an added extra wrap, a large towel around the foiled roasts to keep them warm.
- Let the roast rest for one hour.
PULL THE PORK
- Unwrap the roast and transfer it to a cutting board.
- Using two large forks shred the roast into bite sized pieces of pork, stirring the blackened bark from the outside with the shredded meat from the inside.
- Taste the shredded meat, and sprinkle with salt and pepper if the roast tastes bland.
- To serve, pile the pork on a fresh bread roll.
- Top it with your favourite BBQ sauce, coleslaw, and a couple of pickles.
- Combine the shredded cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, onion, sugar, vinegar, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
- Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
If you are using a gas grill set your grill up for indirect low heat, 120°C, with a drip pan with water on one side of the grill and the fire as far over on the other side.
Add raisins to the Coleslaw salad to make it taste even better.
A great Saturday afternoon meal with friends made better together with some cold beers.