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Posted by on 14 Apr 2016 in Featured, Kamado Joe, Meat | 0 comments

Slow Cooked Pork Shoulder with Hot Spice Rub

Slow Cooked Pork Shoulder with Hot Spice Rub

Pork shoulder has the perfect amount of fat content to produce that moreish result when slow cooked, and given some hot spicing in the rub it packs a punch too writes Sandra Tate... For the Rub My choice of rub is usually a simple dry combination of salt and sugar but for this I made a paste. My pork piece is a mere 1.2kg pork shoulder so you made want to double or treble the quantities if you’re going large! I separate the rind from the pork – it makes it easier to turn it into crisp crackling later in the day. Mix together 2 large cloves garlic, grated; 2 tsp salt, 1 tbsp brown molasses sugar, ½ tsp red chilli powder, 1 rounded tsp Dijon mustard, and a good splash of cider vinegar to bring it together as a paste. Rub the paste over the joint and into any pockets and openings then place in a deep roasting tin with the rind draped back over the top. Wrap...

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