Hey guys... I forgot to share this recipe a two days ago when I got a huge craving for some southern food.... to all of my European and Northern friends you guys have to try this recipe... I'm telling you it might just change your life...:)
IngredientsFor the dry spice rub
For the pork
1. For the dry spice rub: Put all the ingredients in a bowl and mix well.
2. For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub.
3. Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/130C fan/gas 2.
4. Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.
5. To finish it off on the barbecue (optional): Thirty minutes before the pork is ready, light at least 2kg lumpwood charcoal or briquettes in a kettle barbecue according to the manufacturer’s directions. When the barbecue coals are hot and have a light coating of ash, push to one side and put the pork, either in its tin (with the liquid drained) or in a foil tray, directly onto the barbecue.
6. Add a couple of handfuls of soaked wood chips as directed on the packet instructions (either to a foil dish or directly on the coals) and close the lid.
7. Barbecue the pork for a further 45 minutes until the smoke and heat forms a crust all over the meat. It should look a very dark reddy brown and even a little blackened in places.
8. Occasionally check that the pork's internal temperature remains at least 75C. If the smoke dies down or the coals lose their heat, add a few more coals, cover with the lid and continue cooking.
9. To serve: When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Split the bread and fill with the hot pork. Serve with barbecue sauce, or hot sauce, and coleslaw.
I promise you will LOVE LOVE LOVE this recipe!!! Try it and let me know what you think.
Cooking with Joanna
My passion for food is a huge part of my life. I love trying new foods and creating new and interesting recipes.