Remove your pork out of the packaging, rub the joint with a
little oil then sprinkle with F&Co BBQ spice rub (in the same
way you would use salt & pepper), massage into the flesh then
leave to marinade for up to 2 hours.
Prepare a BBQ kettle for both direct and indirect cooking set
Place the pork skin side down and cook for a few minutes until
the skin starts to pop and blister then turn over, transfer to the
indirect cooking zone and cook for 1½ to 2 hours reaching a core
temperature of 70°C before resting.
Alternatively, follow same method using a conventional oven set
to 180°C fan assisted/ 200°C without fan (gas 6).
Leave to rest in a warm place for 20 minutes before carving
into thin slices.
Fresh peppery watercress salad dressed with a drizzle of
rapeseed oil & a squeeze of lemon & buttered new season