Serves: 4

Preparation Time: 10 minutes plus 3 hours to marinate

Cooking Time: 3 hours

Smoking Pork recipe



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




1.2-1.5kg NZ pork scotch, whole with skin-off
2 pkts Mexican rub or taco seasoning
100ml apple cider vinegar
200ml water
Flaky sea salt




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.