Clearly smoking the meat in the house isn't really a winner for anyone, so it's best to avoid unless you are happy with no-one talking to you for little while afterwards.
Ingredients for Pork and Brine:
4kg Pork shoulder with bone
2 tbsp Vegetable oil
1 litre Apple juice
(fresh and not from concentrate)
1 litre Water
100g Soft brown sugar
5 Garlic cloves
(peeled and thinly sliced)
Ingredients for Rub:
2 tbsp Sea salt
1 tbsp Garlic granules
1 tsp Black pepper
½ tsp Cayenne pepper
Ingredients for Wrap:
45g Unsalted butter
(cut into thin slices)
60ml Apple juice
50g soft brown sugar
(2 sheets of kitchen foil)
Ingredients for Barbecue Sauce:
1 litre Distilled malt vinegar 1 litre
100ml Tomato ketchup
1 tbsp Tabasco sauce (original)
200g soft brown sugar
1½ tbsp Salt
1 tbsp Dried chilli seeds
1 tbsp Coarse ground black pepper
1 tbsp Corn flour (or Gluten Free)
STAGE TWO: After twenty-four hours (or there about), remove the pork from the brine and place onto a couple of sheets of kitchen towel so that any excess brine is absorbed and pat dry with any extra towel. Discard the brine, it is no longer needed. Whilst the pork is coming to room temperature, turn on the oven to 120c/gas ½ and get on with making the rub. Leave the pork covered but it needs to come back to room temperature.
Place all the ingredients for the rub into a bowl, mix together, making sure it's completely blended. Then place the pork (without the kitchen towel) into your disposable roasting tin, and generously but evenly cover with the rub on both sides and around the edges. Pour a few glugs of vegetable oil on each side of the pork and pat in. Then pop into the oven for 4 hours or until the internal temperature is 72c.
STAGE THREE: Whilst the pork is cooking, make the barbecue sauce. Pour all the ingredients (minus the flour) into a heavy bottom pan over a medium heat. Stir until all the salt and sugar has dissolved, then cover with a lid and bring to a boil. Take the lid off, reduce the heat so that the sauce is simmering and reduces by about a half, this will take about 8-10mins. At this point, strain out the seeds by pouring the sauce through a fine sieve. Please make sure that the sauce is being collected into a bowl and not discarded down the drain.
Once the sauce is sieved, pour back into the same saucepan and back onto a low heat. In a ramekin dish (or a tea cup), put in the corn flour and spoon a little of the sauce into flour until you have made a runny paste - keep stirring until all the lumps are out. Now turn up the heat under the sauce, and slowly whisk in the flour mixture. Keep whisking until the sauce has begun to thicken and coats the back of a wooden spoon. Now sieve one last time either into a jug, kilner jar or old glass jar. Set aside to cool.
STAGE FOUR: Take two large pieces of kitchen foil, place in a cross on the counter. After the pork has cooked for 4 hours, take it from the oven and place it gently in the centre of the kitchen foil cross. Place all the WRAP ingredients on top of the pork and then wrap the kitchen foil tightly around the pork so that there are no air pockets. At this stage the pork can be transfer to the BBQ or put back in the oven. If using a BBQ, place the kitchen foil wrapped pork back into the disposable roasting tin and then onto the BBQ shelf but on the half where no burners are going - so it is cooking on indirect heat. If using the oven, turn up to 130c/gas 1 and place in the centre. At this stage, the pork is cooking until it has an internal temperature of 90c. Use a meat thermometer by pushing through the kitchen foil into the centre of the meat to test. There is plenty of time, as the pork will take a further 4-5 hours to reach temperature.
STAGE FIVE: Once the pork is at 90c, remove from the BBQ or oven. On the counter place another 2 sheets of kitchen foil in a cross,open the kitchen foil containing the pork and gently remove the pork (discarding any remaining liquid); placing it in the centre of the new kitchen foil, seal tightly and leave to rest for 45 minutes.
STAGE SIX: When ready to eat, open the kitchen foil and gently remove the fat that hasn't rendered down and the skin. The pork will easily come away in chunks, so shred in the roasting tin and then place onto a clean platter for serving.
Serve with salads of your fancy - I love this with citrus salads, as it brings added moisture to the dish, along with fluffy bread rolls or with a new potato salad. But don't forget to spoon on the delicious home-made barbecue sauce generously as this provides essential moisture (and bite). Then just sit back, enjoy and lap up the complements.