Okay this one takes a little longer to do but has amazingly juicy results. Nommy. Straight up I’m gunna tell ya, the pork needs to soak for up to 8 hours in the brine solution for best results. (I hate finding that out after all the prep.) And you’ll need a probe thermometer.
I used a pork shoulder without the bone, but I’ve been it told it has more flavour with one. Never the less, I went boneless, I’m brave like that. Here are the things you need.
Pork shoulder although you can test this out on different cuts, I think the shoulder works best.
For the Dry Rub
Combine each of the following into this yummy dry rub mix into a container with a lid.
1 tbsp of each of the following – Garlic powder, Onion powder, Chili powder, Cayenne pepper, Salt, Pepper, Paprika.
1/2 a cup of brown sugar.
1/2 cup salt
1/2 cup brown sugar
2 bay leaves
3 tbsp of the dry rub mix
1.14 liters of cold water
Add the salt to the cold water and give it a good stir, making sure as much as possible is dissolved. Then add the brown sugar, 3 tbsp dry rub mix and bay leaves. Stir.
Prep & Instructions
Wash the pork shoulder and place in a large container, pour over the brine solution. Make sure the shoulder is as covered as possible in the solution. Cover with cling film/lid and put in the fridge for at least 8 hours. Really here is the more the merrier the flavours are working their magic the whole time.
Pre-heat oven to 225 degrees.
Once it has finished it’s soak. Take the pork out of the solution and pat him dry.
Pop him into a roasting tin bigger than him and around three inches in depth, with the fat facing up.
Get the dry rub out, massage it into the pork, all over. Get it in all the creases and holes. Once again make sure the fat is facing up. Remember not to touch your face there is Chili on your hands.
Place the tray into the middle rack in the over. Insert a probe thermometer into the thickest part of the meat. If you have chose to have a boned joint, don’t let the thermometer touch the bone.
Now sit and wait. It may take a few hours for the middle of the joint to reach 200 degrees. Once this has happened, it’s time to use some residual heat.
Turn off the oven. Leave the pork in there. If you think the bottom of the pan is too dry, then cover the tray with foil.
You are looking for a temperature of 170 before you even think about removing it from the oven.
Once it has cooled, if you used foil – remove it. Place on chopping board/ serving thing.
Peel the layer of crunchy fat off (my disgusting lot ate it, seasoned crackling) .
Pull apart the pork and serve.
P.S the smell varies between the spices, the fat crisping up and a smokey smell. Don’t worry.