Source: Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New
BBQ Smoked Pork
Servings 4 people
- 1 kg pork shoulder trimmed of fat and sinew
- 1 tbsp chipotle powder
- 1 tbsp light brown sugar
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 pinch salt
- 300 ml orange juice
- 500 ml chicken stock
- Combine the chipotle pwder, light brown sugar, dried oregano, ground cumin, onion powder, garlic powder and salt in a bowl. Rub the spice mixture all over the trimmed pork shoulder.
- Prepare a BBQ for indirect cooking over medium heat, with the coals banked to one side. Position the drip tray in the base of the BBQ on the side without any coals and fill it with about 1 liter of water. Place the pork shoulder on the grill above the tray and add a chunk of apple wood to the coals and let it smoulder. Close the lid and the vents until they are a quarter open and smoke on a low heat for 2 hours, topping up the charcoal when necessary.
- After 2 hours remove the pork from the BBQ and place in a casserole dish. Add the orange juice, stock and a pinch of salt and simmer over a low heat on the hob with the lid on for 3 hours.
- Once the pork is ready shred the meat and combine with a little of the juice from the dish if needed.