BBQ Low And Slow Smoky Pork Shoulder

Yaassssss… I love a bit of BBQ.. this is the real deal.. the flavoured rub along with the applewood chips gives this tender, juicy pork the smokiest intense flavour. So perfect in a taco, in a salad, grilled veg, or put it in a soft roll true American style with homemade BBQ sauce and coleslaw!

This pork freezes too well. Tightly wrap leftovers in foil and use them within a couple of months. It is almost better than eating it when you make the enchiladas you make the next day with the leftovers. Watch this space for tomorrow’s enchilada recipe!!

BBQ Low And Slow Smoky Pork Shoulder

Serves: 4 Prep Time: 10 Minutes Cooking Time: 5-10 Hours 5-10 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2.5 kg pork shoulder
• 2 tbsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp chilli powder
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Applewood chips pre-soaked, drained and put in charcoal once hot
2. Set BBQ up for indirect cooking with plate setter, temperature 110°C, with grid
3. Pat meat very dry
4. Mix all rub ingredients and massage onto meat thoroughly
5. Add meat onto stainless steel grid
6. Slow cooking will take anywhere from 5-12 hours depending on your BBQ and the size of the meat
7. The thickest part of the meat should have an internal temperature of 90°C for a pulled pork consistency and 78°C for slicing, like in my pic

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.