Slow-cooked NZ pork recipe
Serves: 4 – with leftovers
Preparation Time: 15 minutes
Cooking Time: 5-6 hours
Corona Kettle BBQ (with charcoal caddies for indirect heat)
1 chopping board
1 non-metallic deep dish
2.5kg Boston Butt (ask your butcher for a semi-boned NZ pork shoulder)
1 tbsp flaky sea salt
1 tbsp cracked black pepper
200ml Alderson’s MOREPORK BBQ sauce (or similar)
Set up the BBQ/smoker with coals to the side to ensure the pork cooks evenly. Preheat to 160°C.
Rub the NZ pork shoulder liberally with salt and pepper.
Before placing the pork in the BBQ, toss a good handful of wood chips on the coals to create a smoky flavour. Place the pork shoulder skin-side-up on the grate, cover and cook for 5-6 hours.
During the cooking process, add more fresh coals and wood chips every hour to maintain heat and flavour.
Once the pork has reached an internal temperature of 90°C, transfer it to a tray and cover with foil. Rest for 30 minutes.To remove the skin, use a sharp knife and slide between the fat and the skin until it comes off in one piece. Discard the skin. Using two forks, pull the pork into shredded pieces and place into a bowl.
If you want a plain smoky flavour, leave as is, or for an extra punch add 100-200ml of BBQ sauce.
Serve on a bun topped with creamy coleslaw.