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Method

BBQ:

  1. Remove the pork out of the chiller and bring to room temperature.
  2. Set up your BBQ kettle for indirect cooking 120°C / 250°F with a drip pan set underneath the cool zone half full of water.
  3. Add soaked wood chips to the coals once fully fired up, do this two or three times in the initial cooking stages.
  4. Place the pork on the foil tray over the cool zone (away from the direct heat) & slow cook (smoke) for around 3 hours until a nice bark has formed around the meat.
  5. Pour over 100g BBQ sauce, 30g of honey & 30g cold diced butter, stir well & wrap tightly with foil & place back onto the cool zone then continue to cook for another 1-1½ hours, the meat needs to read 90-92°C core temperature, soft to touch & easy to pierce with a skewer.
  6. Place back on the cool zone uncovered for 30 minutes until rich, sticky & tender.
  7. Remove from the heat & leave to rest under foil for a few minutes before serving.

Oven roast:

  1. Pre heat oven to 130°C for fan assisted or 150°C for ovens without a fan (gas 2).
  2. Slowly roast the pork in an even layer for around 2 hours until a nice bark has formed around the meat.
  3. Pour over 100g BBQ sauce, 30g of honey & 30g cold diced butter, stir well & wrap tightly with foil & place back onto the oven then continue to cook for another 1 hour, the meat needs to read 90-92°C core temperature, soft to touch & easy to pierce with a skewer.
  4. Remove foil & cook for 30 minutes until rich, sticky & tender.
  5. Remove from the heat & leave to rest under foil for a few minutes before serving.

Serve as a hot canape or with buttered black cabbage tossed with sesame & ginger.