Smoked Slow Cooked Pork Shoulder with Super Crispy Crackling –

Ingredients

• 1.8kg pork shoulder with skin on, get your butcher to score the skin
• 2 medium red onions, peeled, cut in half horizontally
• 2 large carrots, cut lengthways in half, then cut into 7cm chunks
• 6 rosemary sprigs
• 150ml red wine
• Maldon salt
• 1 tsp corn flour
• ½ tbsp salt
• ½ tbsp grounded black pepper
• 1 tbsp garlic powder
• 1 tbsp chilli powder
• 2 tsp English mustard powder
• 1 tsp turmeric
• 2 tsp vegetable stock powder
• 3 tbsp honey
• 3 tbsp BBQ sauce
• 1 tbsp dark soy sauce
• 1 tsp chilli powder
• 3lbs pork shoulder with skin on, get your butcher to score the skin
• 5fl. oz red wine
• Step 1 With a sharp knife, separate the skin from the pork and set aside. Trim off and discard any excess fat around the meat
• Step 3 Now put your pork shoulder in the dry marinade and cover completely with the dry spices, ensuring all the meat is coated on all sides, including all the little crevices
• Step 6 While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid
• Step 7 Turn dial to SMOKER and set temperature to 120°C and set time for 4 hours. Select START/STOP to begin cooking. Cook for 2½ hours
• Step 9 Meanwhile to prepare the glaze, pour the BBQ sauce, honey, soy sauce and chilli powder into a small bowl. Mix well and set aside
• Step 11 Set temperature to 180°C and set time for 30-40 minutes. Select START/STOP to begin cooking
• Step 13 Remove the shoulder of pork from the grill and carefully lift out the meat onto a large serving platter. Cover with foil and let it rest
• Step 14 In a small saucepan, drain the juices from the crisper basket through a sieve. Place onto a medium heat and bring to the boil
• Step 16 Remove the foil on the pork and with the help of two forks, shred the meat into pieces. Drizzle the sauce all over the meat
• Step 17 Finally chop the crackling into small pieces and sprinkle over the meat. Serve immediately