Cooked long and slow over a charcoal fire, this pork is absolutely delicious served with a crunchy slaw and a cold cider.
This was cooked in our outdoor hob slow cooker, which combines a charcoal barbeque; ideal for those places where an open fire is not permitted and way, way better than a disposable barbeque, for reasons many and varied, with one of our deep casseroles, so that you can stew, roast and bake on the barbie too. And of course, the casserole is handy indoors too, for those of us who are fair weather barbeque fans.
We have been sent some fabulous BBQ rubs by our friends at Cut to the Smoke and a sunny day seemed like the ideal opportunity to try them out.
1.5 - 2kg pork shoulder
1 heaped dessertspoon espresso and ancho chilli rub
100g marmalade - for sweetness and stickiness
150 ml orange juice
2 large potatoes, cubed (optional)
Mix the marmalade, spice rub and orange juice and rub liberally into the pork.
Leave to marinade for at least an hour.
Place the potatoes, if using in the base of the casserole bowl and sit the pork on top.
Pour over the marinade and put the lid on.
Cook over the outdoor hob for 4 - 5 hours.
I guess this would work in a Big Green Egg too, but I am no expert, so cannot tell you how long!
Alternatively cook in the oven at 170ºC for about 2 hours.
Netherton Foundry Shropshire 2021 ©
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