Pork

Pulled Pork

Cooking Time about 9 hours
Heat low heat (200°F - 250°F)
Set up water smoking

1 x 21⁄2 4 Kg Pork shoulder roast, bone-in

Roxy’s Rib and Butt rub
1 tbsp. Chili powder
2 tbsp. Paprika
1 tbsp. Cayenne pepper
1 tbsp. Fresh ground black pepper
1 tbsp. Garlic powder
1 tsp. Onion powder
2 tbsp. Sea salt
1 tbsp. Dried rubbed oregano
1 tbsp. Cumin
1 tsp. Coriander seeds, crushed
1 tbsp. Mustard seeds, crushed

Roxy’s spicy apple BBQ sauce (page 9)
or use a store bought BBQ sauce.
1 x Jar English mustard.

Preparation

1. Score the skin and apply the mustard, ensuring that the roast is completely covered (the mustard flavour will not be prevalent at the end of the cooking process). Generously apply the rub, again making sure to cover the roast completely. Wrap in Cling Film and re frigerate overnight.

2. Remove the roast from the fridge about an hour before you want to cook, this will ensure that it is at room
temperature. Get the charcoal going and place the water pan in position. Place the roast on the cooking grill.

The cook should take about 9 hours, so make sure you are using a full load of good quality charcoal and keep the smoker temperature between 200-250°F.
3. Add wood chips or chunks through the bottom door on to the fire to create smoke, Hickory or Mesquite wood work well with pork. You will need to
monitor the internal temperature of the meat, you will probably notice that after a while, the temperature will sit at around 160°F for a while, don’t panic, as it will start to rise again.

4. When it has reaches 195°F – 200°F, your butt is cooked, but you will need to let the meat rest for at least half an hour, before “pulling” (shredding/ breaking apart).

5. Serve on fluffy white bread rolls with Coleslaw and let your guests pour on as much sauce as they like.

Low and Slow Ribs

Cooking Time about 5-6 hours
Heat low heat (200°F - 250°F)
Set up water smoking

Ribs
seasoning

The important thing to remember when buying ribs (or any meat) is to ensure you get the best quality available... You're going to spend about 5 hours cooking them, so you don't want to start off with meat that will not turn out right, no matter how you prepare and cook it.

Preparation

1. Prepare ribs by removing the mem brane from the underside of the ribs. Trim off any loose fat or meat.

2. Pat the ribs dry using a paper towel, apply a rub, making sure to cover the ribs completely. You can use an “off the shelf” rub or make your own, just blend a few dried spices and herbs together. Wrap the ribs in Clingfilm or use a "foodsaver" bag (one that seals) to place the ribs in, and refrigerate overnight.

3. Remove the ribs from the fridge about an hour before you want to cook them, this will ensure that they are at room temperature. Baste the ribs with an “off the shelf” sauce or make your own by using Coke, tomato sauce/ ketchup, honey and whatever herbs and spices you like.

4. Get the charcoal going and place the water pan in position and place the ribs on the cooking grill/ rib rack.
The cook should take 5 – 6 hours, so make sure you are using a full load of good quality charcoal and keep the smoker temperature between 200- 250°F.

5. Add wood chips or chunks through the bottom door on to the fire to create smoke, this should be done for the first 3 hours. You will need to baste the ribs every hour during this period.

6. After 3 hours, remove the ribs from the smoker and place them on some heavy duty tin foil, baste heavily with the sauce, wrap the tinfoil around them, making sure there are no holes in the foil. Put the parcel back on the smoker for another 2 hours, keeping the
temperature at between 200-250°F
(there’s no point putting any wood for smoke on the fire at this stage).

7. Remove the foil from the ribs and place them back in the Q.

8. After 6 hours total cooking time, remove the foil, baste for a final time, drop one of the grills onto the fire bowl brackets and quickly sear the ribs on either side for 30 seconds, caramelising the sauce.