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 | |
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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 reviewIt works, it works! 5/5 Just waiting for some more decent weather so I can make this again! |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
- Arrange the white hot coals so they are in a single layer under the meat
- Place a second rack about 10cm (4") above the normal rack so the meat is well above the coals
- Close the venys on your BBQ to ensure a slow burn
- Place the pork shoulder on the second rack, skin-side down
- Cook for 1 hour, then turn the meat over and baste with any remaining marinade
- Keep turning and basting for as long as the coals are hot
- We left our first attmept for 3 hours as the BBQ still had plenty of residual heat
- Remove and serve
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Still tender and juicy even after three hours on the BBQ
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Rotate and turn the joint regularly to get an even cook
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The crackling was lovely
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Close the vents on you barbecue so it does not burn too quickly
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My rather successful method to raise the joint well above the hot coals
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Instant heat BBQ coals make this a very easy way to barbecue
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