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.
Light up Kamado Joe and once the charcoal is burning well add the heat deflector to the lower level and place the grill rack above at high level. Lid down, wait for a constant 140°C to establish. Place the pork in for 5 hours, sealed. Now remove the foil and the crackling and cook for a further 1-2 hours together with skewered potatoes and squash with sage.
While the pork joint dries and smokes, get your indoor oven up to 220°C, place the rind on an oven tray, salt it and roast to crisp, golden and crackling (10 minutes or so, keep your eye on it!). Serve split potatoes mashed inside with butter, squash and sage. Heap pulled spicy pork and rocket leaves over and enjoy!