It takes a whole day to prepare this slow-BBQ’d pulled pork and it is worth the wait! Try pairing with a pineapple summer salad.
Created by Lisa on October 28, 2016
- 1 fresh pork shoulder (thawed)
Spice paste ingredients:
- 1 tbsp. smoked paprika
- 1 tbsp. lemon juice
- 1 tbsp. honey
- 2 tsp. white pepper
- 2 tsp. cayenne powder
- 2 tsp. ground chili powder
- 1 tbsp. parsley
- 1 tbsp. oregano
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. coriander
- 1 tbsp. mustard powder
- 1 tbsp. lime juice
- Soak your wood chips.
- Make the spice paste by mixing the ingredients in a medium mixing bowl.
- Rinse the pork shoulder and pat dry with paper towels.
- Score the crackling.
- Thoroughly hand-massage the meat with the spice paste.
- Add a shallow pan of water to the grill, under where the pork will rest.
- Preheat the BBQ to 500F and then drop the temp to 225F as you put the meat directly on the grill.
- Depending on the size of the pork shoulder, roasted for 12-15 hours at 225F on the BBQ, with wood chips. Smaller shoulders will take less time. Aim for internal temp 180F and the meat should easily shred (pull) with the fork. Check it only once per hour to avoid heat fluctuations. Top up your wood chips and water as needed.
Created by Lisa on August 28, 2016
- Prep Time: 10h
- Serves: 2
- Category: Plant
- 2 big handfuls of torn-up rocket
- 1/8 fresh pineapple, diced
- 1/4 onion, thinly sliced
- 1/4 c fresh cilantro, chopped
- 2 tbsp. extra virgin olive oil
- 1 light splash of white wine vinegar
- 1 small handful of walnuts
- sea salt and fresh cracked black pepper, to taste
- Mix the oil, vinegar, salt and pepper in a small mixing cup with a fork.
- Toss all other ingredients except the nuts in a large salad bowl and serve.
- Sprinkle the nuts in a toss slightly. Serve.