• 30servings
  • 445minutes
  • 207calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 510g preserving salt

  2. 300g caster sugar

  3. 1 tablespoon cayenne pepper

  4. 3 3/4 litres water

  5. 4 1/2kg pork shoulder roast

  6. 2 tablespoons ground mace

  7. 2 tablespoons garlic granules

  8. 2 tablespoons onion powder

  9. 2 tablespoons smoked paprika

  10. 1 tablespoon dried sage

  11. 1 tablespoon dried thyme

  12. 2 tablespoons honey

Instructions Jump to Ingredients ↑

  1. For the brine: Combine the salt, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic granules and water. Mix until the salt and sugar are dissolved in the water.

  2. Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

  3. Remove pork from brine, then discard brine. Rinse and pat dry the pork.

  4. Preheat an outdoor barbecue smoker to 95 to 110 degrees C.

  5. For the rub: Mix together the mace, 2 tablespoons garlic granules, 2 tablespoons onion powder, paprika, sage, thyme and honey.

  6. Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip tin and lay the meat on the rack.

  7. Smoke at 95 to 110 degrees C for12 hours or until internal pork temperature reaches 70 degrees C.


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