Thursday, 13 February 2014

Renew the Menu: Sweet Kansas-Style BBQ Pork Shoulder

Don't let the title fool you there is no sugar in sight in this barbeque pork recipe but it tastes delicious! I love anything with barbeque sauce but since going sugar-free I am forced to steer clear. Barbeque pork though is so tempting, that sticky, spicy meat that just melts in your mouth, and accompanied by a good coleslaw, it can't be beaten. I have cooked Sarah Wilson's Sugar-Free Pulled Pork recipe but it wasn't exactly as I had hoped, too much paprika and not the barbeque taste I was longing for. So when I spotted this recipe and it didn't contain any sugar I had to give it a go.
This Sweet Kansas-Style Barbeque Pork Shoulder recipe is from a cookbook I read a while back called Seriously Good by Paul Vickery but I also happened to find a copy of the recipe on Huey's Kitchen website (which you can find here). The recipe calls for a 750g boned shoulder or leg of pork, even with our family of two adults and two toddlers this wouldn't be enough, I used a 1.6kg boned shoulder and this was just enough meat for the four of us. I also adjusted the spices in the rub as it appeared to be quite a lot and in the end although I really enjoyed the flavor it was a bit too spicy for the kids. We cut around the spice for them and they still ate the pork.
I have written the recipe as I cooked it below with the adjusted amount of spices etc. I also cooked mine in the oven as it was quicker. The original recipe also gives instructions for cooking on a barbeque. I made the coleslaw with the dressing from the original recipe also as the ingredients sounded appealing but wouldn't probably make it again. Next time I will try cooking the pork it in the slow cooker as the oven just ended up burning most of the marinade which I was hoping to pour over the pork once it was cooked. There was a little that was useable but not enough for my liking.
Overall the barbeque flavour was definitely there, I will try it again and see if I can tweak it to maximize the barbeque sauce and will report back!
WARNING: This recipe is simple but it takes a long time to marinade and cook, make sure you allow enough time!

Sweet Kansas-Style Barbeque Pork Shoulder

1.5kg boned shoulder or leg of pork rolled and tied
For the spice rub
1/2 tbsp Herbamare salt (instead of celery salt and sea salt)
1 tsp paprika
1/2 tbsp dried garlic powder
1/2 tbsp ground dried thyme (I used dried thyme leaves)
1/2 tbsp ground dried oregano (I used dried oregano leaves)
1/2 tbsp ground black pepper
1/4 tsp hot chilli powder

For the marinade
250ml apple cider vinegar
juice of 1 lemon

1. Combine all ingredients for spice rub in bowl and stir well. Combine marinade ingredients in a jug.
2. Place pork in roasting tray and rub well with spice mixture leave for at least 2 hours (no more than 4).
3. Preheat oven to 180 degrees Celsius and place pork in oven.
4. Every 20 minutes pour a few spoons of marinade over the meat.
5. Pork is ready to eat when skewer is inserted and juices really flow. Wrap in foil until ready to eat.
6. Serve with your favourite coleslaw recipe

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