American Style Rubbed BBQ Pork
2 kg pork shoulder or leg roast
2/3 jar Dijon mustard
2 tablespoons raw sugar
1 tablespoon salt
2 tablespoons mild paprika
1 teaspoon white pepper
Directions to Prepare
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Coat pork generously with mustard, be sure to get down into the cuts in the fat. You may need to deepen the cuts to do so.
Mix all dry ingredients together in a suitably sized bowl. Rub the mix all over the pork - be sure to get it down into the cuts.
Pre-heat hooded bbq to 180 degrees C. Prepare whatever smoking woods you prefer on your BBQ; add that to a metal smoker box lined with a few layers of foil if you have one. If you do not have one - just make up a heavy pouch from several layers of aluminium foil, then prick 2 x small holes in it. Add on top of the burner or over the coals.
Insert a probe thermometer into the core of the meat and place the meat into the BBQ. Cook for the first 60 mins at 180 degrees C, then turn down to 120 degrees C.
As a rule of thumb BBQ for 2.5 - 3 hours per kilogram of meat.
Once internal temperature of pork reaches 74 degrees C it is cooked. Remove from bbq - wrap in several layers of foil, then newspaper and place into an insulated cooler type box for 30 mins. This step adds extra tenderness - but I was starving and could not wait!
2/3 jar Dijon mustard
2 tablespoons raw sugar
1 tablespoon salt
2 tablespoons mild paprika
1 teaspoon white pepper
Directions to Prepare
_________________________________
Coat pork generously with mustard, be sure to get down into the cuts in the fat. You may need to deepen the cuts to do so.
Mix all dry ingredients together in a suitably sized bowl. Rub the mix all over the pork - be sure to get it down into the cuts.
Pre-heat hooded bbq to 180 degrees C. Prepare whatever smoking woods you prefer on your BBQ; add that to a metal smoker box lined with a few layers of foil if you have one. If you do not have one - just make up a heavy pouch from several layers of aluminium foil, then prick 2 x small holes in it. Add on top of the burner or over the coals.
Insert a probe thermometer into the core of the meat and place the meat into the BBQ. Cook for the first 60 mins at 180 degrees C, then turn down to 120 degrees C.
As a rule of thumb BBQ for 2.5 - 3 hours per kilogram of meat.
Once internal temperature of pork reaches 74 degrees C it is cooked. Remove from bbq - wrap in several layers of foil, then newspaper and place into an insulated cooler type box for 30 mins. This step adds extra tenderness - but I was starving and could not wait!
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