- 1 shoulder of a happy pig - about 2 kg without the fat and bone
- 50g Smokey Sally
- 4 teaspoons Pyramid Salt
- 4 teaspoons brown sugar BBQ sauce:
- 2 tbsp brown sugar
- 50 - 100 ml tomato puree
- 500 ml ketchup
- a few pinches of Dilip's Chili Flakes
- ½ tbsp Tabasco
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 100 ml neutral oil
- a clove of crushed garlic
- 1 small head of white cabbage
- 4 carrots
- optional some red cabbage
- 2 tbsp vinegar
- 300 ml mayonnaise
- 3 tbsp honey mustard
- ground cumin and coriander to taste
- 2 tbsp vinegar
- Pyramid Salt
- Black Pepper
Roast: Combine the rub ingredients and massage it around the meat. Wrap the roast in aluminium foil and let it rest in the fridge for 12 to 24 hours. Take the roast out of the fridge for the last 2 hours to bring it back to room temperature. Preheat the oven to 110 °C and pop the roast in. Use a meat thermometer to check the roast. It will be done when the core temperature reaches 90 - 93 °C. Depending on the size of the roast, this generally takes about 10 hours. Remove the roast from the oven and pour a few spoonfuls of apple juice or apple cider vinegar over it. Leave to rest for half an hour. Finally, pull the buttery meat into stringy tufts with two forks.
BBQ sauce: Bring all ingredients together in a bowl and, using a mixer, whisk until smooth and
Coleslaw: Finely shred the cabbage and grate the carrots. Combine all the ingredients for the dressing and pour over the cabbage and carrots. Stir well so that the dressing is evenly distributed.
Serve the pork on a burger bun topped with the BBQ sauce and coleslaw. Enjoy!
Spices from Mill & Mortar
Smokey Sally is a spice mix for all lovers of a nice intense BBQ flavour. The unique aroma of Spanish paprika gives this blend its lovely smokiness. Use Smokey Sally with white meat, in a marinade with oil, vinegar and salt. Or use, as we did, for an amazing pulled pork.