Épaule de porc BBQ Dingley Dell de Steve Durham, en association avec Flying Visits de Dingley Dell

Ingrédients

• Pork
• 1 shoulder weighing approx 6kg (£11.40, which should equate to 30 servings, plus the cost of other ingredients at £3.60)
• Spice mix:
• 50 g brown sugar
• 25 g garlic salt
• 100 g smoked paprika
• 10 g black pepper
• 10 g ground cumin
• 50mls rapeseed oil
• Wrap
• 150 g honey
• 50mls apple juice
• Garnish:
• 2 bunches chopped spring onions
• 50 g flat leaf parsley leaves
• 50 g finely chopped red chilli (optional)
• 2 sprigs thyme, leaves only
• 100mls BBQ sauce

Préparation

1. 1

   Pierce the meat deeply all over at half intervals, twisting the knife to create half diameter holes. Season the meat like rain with spice mix and massage into the holes. Cover and refrigerate for 3-24 hours.

2. 2

   Prepare the grill for indirect grilling - the temperature should be 275F/130C. Moisten the meat with the rapeseed oil and cook for 6 hours.

3. 3

   Remove the shoulder from the grill. Make a parcel from 2 large sheets of tin foil and put pork onto the foil. Combine the wrap ingredients - apple juice and honey and wrap inside the parcel with the meat. Put back on the grill for 2 hours.

4. 4

   Remove the parcel from the grill and allow to rest, still wrapped for 30 minutes. Unwrap the foil, discarding along with any liquid, apply the BBQ sauce and put the shoulder back on the grill uncovered for 30 minutes to kiss with smoke until the meat is glazed.

5. 5

   To serve, put the pork onto a platter and scatter the garnish over. Pull into shreds with 2 forks.