Cooking pork shoulder on a barbecue

I thought I would make an attempt at cooking a large 1kg+ pork shoulder joint on our coal fired barbecue using instant heat bags of barbecue coals.

The venture was very successful, although next time I will cook the pork shoulder even longer by adding some normal coals before the instant heat coals run out.

A bag of instant heat barbecue coals last for about two and a half hours before they 'burn out'

Cooking pork shoulder on a barbecue

Servings:	Serves 6
Calories per serving:	456
Ready in:	4 hours, 30 minutes
Prep. time:	30 minutes
Cook time:	4 hours
Difficulty:
Recipe author:	Chef
First published:	14th June 2023

Best recipe review It works, it works! 5/5 Just waiting for some more decent weather so I can make this again! Jeremy

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1kg pork shoulder, skin on and scored with a hobby knife
• 1 tablespoon honey
• 1 tablespoon Taste Sensation Hot Louisiana Barbecue Marinade Flavouring
• 1 tablespoon lime juice
• Good pinch of sea salt
• Good pinch of freshly ground black pepper
• 1 bag instant light BBQ coals

Mise en place

• Remove any butchers twine and unroll the joint
• Place the joint in a Lock & Lock box, skin-side down
• Mix the marinade ingredients together and pour over the meat
• Leave for 5 or 6 hours end ensure the meat is well covered
• Reserve any spare marinade
• Light all four corners of the barbecue coals bag
• Leave burning for 20 minutes until the flames die down and the coals are white-hot

Method

1. Arrange the white hot coals so they are in a single layer under the meat
2. Place a second rack about 10cm (4") above the normal rack so the meat is well above the coals
3. Close the venys on your BBQ to ensure a slow burn
4. Place the pork shoulder on the second rack, skin-side down
5. Cook for 1 hour, then turn the meat over and baste with any remaining marinade
6. Keep turning and basting for as long as the coals are hot
7. We left our first attmept for 3 hours as the BBQ still had plenty of residual heat
8. Remove and serve

• 

  Still tender and juicy even after three hours on the BBQ

• 

  Rotate and turn the joint regularly to get an even cook

• 

  The crackling was lovely

• 

  Close the vents on you barbecue so it does not burn too quickly

• 

  My rather successful method to raise the joint well above the hot coals

• 

  Instant heat BBQ coals make this a very easy way to barbecue

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