Barbecue

Smoked Pork Scotch Fillet

The Low and Slow BBQ movement is gaining momentum. This is a great recipe to try out in your smoker or kettle BBQ.

Capable
4
10 mins prep + marinating
3 hours cook

1.2 - 1.5kg New Zealand Pork Scotch Fillet/Ribeye, whole skinless

2 pkts Mexican rub or taco seasoning
100ml apple cider vinegar
200ml water
Flaky sea salt

Equipment

Cob barrel BBQ or Corona Kettle BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish

Ingredients

1.2 - 1.5kg New Zealand Pork Scotch Fillet/Ribeye, whole skinless

2 pkts Mexican rub or taco seasoning
100ml apple cider vinegar
200ml water
Flaky sea salt

Equipment

Cob barrel BBQ or Corona Kettle BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish

Nutrition

No items found.
01
Prepare the BBQ

Pour the apple cider vinegar and water into a spray bottle and set aside.

Use a chimney to preheat the briquettes. Once they turn to ash, pour them into the BBQ/smoker, add a good handful of wood chips, close and preheat to 180°C.

01
02
Marinate

Massage a good amount of sea salt on all sides of the pork scotch, then rub with the Mexican rub until well coated. Place in a deep dish, cover with plastic wrap and rest at room temperature for 3 hours.

02
03
BBQ the pork

Once the pork has marinated, place it on a rack over a roasting dish and fill the dish with some water (about a third full) so it retains some moisture. Place the roasting dish in the BBQ and close the lid.

Half way through cooking, open the BBQ and spray the water/vinegar mixture over the pork to moisten the meat. Close the BBQ and continue cooking.

03
04
Rest the pork

Once the pork has reached an internal temperature of 69°C (should be tender to the touch), remove from the heat and wrap in foil to rest for 30 minutes.

04
05
To serve

To serve, slice thin and use as a filling for tacos with barbequed corn-on-the-cob, black beans, diced tomatoes and fresh coriander.

05
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Barbecue

Smoked Pork Scotch Fillet

The Low and Slow BBQ movement is gaining momentum. This is a great recipe to try out in your smoker or kettle BBQ.

10 mins prep + marinating | 3 hours cook
Capable
4

1.2 - 1.5kg New Zealand Pork Scotch Fillet/Ribeye, whole skinless

2 pkts Mexican rub or taco seasoning
100ml apple cider vinegar
200ml water
Flaky sea salt

Equipment

Cob barrel BBQ or Corona Kettle BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish

01
Prepare the BBQ

Pour the apple cider vinegar and water into a spray bottle and set aside.

Use a chimney to preheat the briquettes. Once they turn to ash, pour them into the BBQ/smoker, add a good handful of wood chips, close and preheat to 180°C.

02
Marinate

Massage a good amount of sea salt on all sides of the pork scotch, then rub with the Mexican rub until well coated. Place in a deep dish, cover with plastic wrap and rest at room temperature for 3 hours.

03
BBQ the pork

Once the pork has marinated, place it on a rack over a roasting dish and fill the dish with some water (about a third full) so it retains some moisture. Place the roasting dish in the BBQ and close the lid.

Half way through cooking, open the BBQ and spray the water/vinegar mixture over the pork to moisten the meat. Close the BBQ and continue cooking.

04
Rest the pork

Once the pork has reached an internal temperature of 69°C (should be tender to the touch), remove from the heat and wrap in foil to rest for 30 minutes.

05
To serve

To serve, slice thin and use as a filling for tacos with barbequed corn-on-the-cob, black beans, diced tomatoes and fresh coriander.