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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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The Low and Slow BBQ movement is gaining momentum. This is a great recipe to try out in your smoker or kettle BBQ.
2 pkts Mexican rub or taco seasoning
100ml apple cider vinegar
200ml water
Flaky sea salt
Cob barrel BBQ or Corona Kettle BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish
2 pkts Mexican rub or taco seasoning
100ml apple cider vinegar
200ml water
Flaky sea salt
Cob barrel BBQ or Corona Kettle BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish
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.
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.
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.
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.
To serve, slice thin and use as a filling for tacos with barbequed corn-on-the-cob, black beans, diced tomatoes and fresh coriander.
The Low and Slow BBQ movement is gaining momentum. This is a great recipe to try out in your smoker or kettle BBQ.
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
Cob barrel BBQ or Corona Kettle BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish
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.
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.
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.
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.
To serve, slice thin and use as a filling for tacos with barbequed corn-on-the-cob, black beans, diced tomatoes and fresh coriander.
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