Pulled pork is marinated and slow cooked for a unique taste.
Pork shoulder. Boned.
2 onions, finely chopped
1 tbsp smoked paprika
1 tbsp mustard powder
3 tbsp tomato sauce
1 tbsp Worcester sauce
4 tbsp red wine vinegar
3 tbsp brown sugar
If your pork shoulder is rolled, cut the strings and unroll it.
Mix all the marinade ingredients together in a bowl.
Rub the mixture into the meat on both sides the pork shoulder – not the skin (crackling)
Store overnight in a refrigerator
Next day, roll and tie the shoulder for cooking
Rub salt into the skin (crackling)
Place the pork shoulder onto your rotisserie skewer and secure it with meat forks. Take care to balance the joint for rotation.
Get the coals on your Rotigrill nicely hot and grey.
Put the skewer onto the Rotigrill and start the motor.
Keep the height low for about 10 minutes or until the skin begins to blister.
Now raise the height so that there is just a little bit of fat bubbling on the surface.
Leave to cook for at least 5 hours.
At the end of cooking, bring the height down again to cook the crackling just the way you like it.
Serve in a fresh, crusty roll or crusty bread sandwich with home-made coleslaw.
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