1.5kg pork butt
2 tbls yellow mustard
4 handfuls applewood chips
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp cinnamon
1/2 tsp cardamom
1 tsp cayenne pepper
1 tsp cumin
1/4 cup salt
1/4 cup brown sugar
1 tbls maple syrup
1 tbls lea & perrins
2 tbl water
2 tbl cider vinegar
1/4 cup orange juice or peach nectar juice
Method – cooked on a gas BBQ
1. Mix all dry rub ingredients together.
2. Mix all basting liquid ingredients together.
3. Soak wood chips in water for 20-30 mins.
4. Rub the pork butt all over with the yellow mustard.
5. Place on a baking tray and rub in the dry rub ingredients.
6. Inject the pork butt in various locations with 1/2 of the basting liquid (this step is optional but it does help keep pork moist and add extra flavour).
7. Place wood chips in smoker box or wrap them in 3 separate pieces of tinfoil like a little parcel and poke holes in the top to allow the smoke to escape.
8. Heat BBQ to 150c for indirect cooking *see tip*
9. Place wood chips in back left of BBQ.
10. Once wood chips are smoking place pork on right hand side of BBQ away from the heat. This is called indirect cooking.
11. Leave pork to cook for approx 3 hrs and then baste every 30 mins for the next hour or until internal temp reaches 75c.
12. Once internal temp reaches 75c then wrap tightly in tinfoil and leave cook for approx 1 hour until internal temp reaches 93c.
13. Remove from BBQ and allow to cool slightly and then shred using forks or tongs.
*indirect cooking means cooking something away from the heat, we do this so we don’t burn the item we are cooking on one side. To do this on larger BBQ’s we heat up one side and cook said meat on the other side*
**to cook pork in oven I would place on a trivet in a baking pan with some root vegetables underneath along with some aromatics like ginger, garlic, bay & anise. Then add 1 cup of liquid (beer, water, stock or ginger beer) to the baking pan making sure pork doesn’t touch the liquid. Cover tightly in tinfoil and cook for 3-4 hours or until internal temp reaches 93c @ 150c.
***using a thermometer is key in hitting the correct internal temp time. If you are making dishes like this regularly I would suggest investing in a digital thermometer that you can stick into the meat and read the thermometer as it cooks. Weber have a great one called iGrill but I am sure your local BBQ shop would also have something similar***
****the times on cooking the pork are approximate as different pieces can take longer or shorter depending upon the fat and how it breaks down but what it does give you is a good indication of how long it will take****