Barbecued Pork Shoulder

Open up the joint and check for excess fat and sinew, remove with a sharp knife. Wipe the dry all over with a piece of kitchen paper.

Mix together everything for the rub, smother all over the muscle part of the meat- not the skin-make sure you spread it inside the gaps etc. Secure in 3-5 places along the joint with string.

Prepare your BBQ to cook indirect using ¾ chimney of coals set 50/50 at each edge of the kettle. Wait for the temperature to get to 200c then add the pork, skin side up. Drain the wood chips and add directly onto the coals and pop the lid on. This will smoke the pork for about 15 minutes.

Cook the pork for approximately 1hour 20 minutes or until the internal temperature is at 70-75c- remove and wrap the muscle in foil and rest in the oven at 70c for 20 minutes.

Serves 6

Ingredients

  • 1.2kg piece of pork shoulder, ask your butcher to cut the skin for crackling

Rub

  • 1 teaspoon garlic granules
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt
  • 1 flat teaspoon black pepper
  • 1 flat teaspoon sugar
  • 1 tablespoon olive oil

To cook

  • 2 handfuls cherry wood chips, soaked for 20 minutes

To finish

  • 1 heaped tablespoon fresh chopped Herbs de Provence