Cider Brined Pork

Place the pork shoulder on a prep board, wipe all over with kitchen paper.

Place all the “rub” ingredients in a bowl, mix together and then rub all over the flash side of the pork, taking care of any muscle folds – DON”T RUB OVER THE SKIN!

Take a large bowl or saucepan and mix together all the brine ingredients. Immerse the pork into the brine, cover and refrigerate for 24-48 hours.

To BBQ – Remove the pork from the brine and dry the skin.

Preheat the BBQ to 220c and using direct heat, seal the meat all over with the lid down. This will take about 3 minutes on each side.

Then reduce the heat to 180c, add the soaked cherry or wood chips of your choice and cook for 2.5 hours, or until the internal temperature reaches 70c.

To finish the pork, brush all over with the maple, mustard and herb glaze and cook for a further 15 minutes.

Remove the pork from the BBQ, cover and rest for 25 minutes before carving.

You can cook potatoes in a tray underneath the pork on the lower grill.  They will taste delicious.

Serves 12

Ingredients

  • 1 pork shoulder about 4kg in weight

Rub

  • 200g sea salt flakes
  • 1 tablespoon garlic granules
  • 1 teaspoon chilli flakes
  • 1 tablespoon dried sage
  • 1 tablespoon dried oregano
  • 6 tablespoons Dijon mustard
  • 1 rounded tablespoon smoked paprika
  • 200g muscovado sugar

Brine

  • 4 litre sweet cider
  • 400ml cider vinegar
  • 400ml water
  • 40ml Worcestershire sauce

Glaze to finish

  • 2 tablespoons Dijon mustard
  • 3 tablespoons maple syrup
  • 1 heaped teaspoon sage or oregano
  • A good handful of soaked woodchips for smoking