2kg rolled shoulder of pork
1 teaspoon each of –
- Sea Salt
- Garlic Powder
- Black Pepper
- Onion Granuals
- Cayenne Pepper
- Smoked Paprika
1/2 teaspoon – mustard powder
1 Table spoon each of
- Muscavardo Sugar
- Light Brown Sugar
- Demerara Sugar
90 mins on the weber to smoke at 115 - 130c
5 hrs 30 mins in the oven in a roasting dish with a lid at around 105c until the internal temperature of the meat reached 93c
Pulled apart then returned to the juices(with fat skimmed off) to rest. stored in the fridge sered the following day with BBQsauce can coleslaw in tiny rolls
Next time I might use a little bit less caynenne or paprika
Have just spent a great afternoon in the garden tidying up in 27c. Leeks are looking good and there are a couple of married and courgettes growing. The ‘autumn bliss’ raspberries have been fruiting for a week of so. Just about to eat tea in the garden, including pudding of freshly picked blackberry and apple crumble.
We have had a busy summer this year. We have been camping is Suffolk (at Orchard campsite), seen the Olympic fencing in London, had a day trip to BeWILDerwood and a camping holiday on the Isle of Wight.
The garden has not been at its best due to all the rain and a lack of sun, though we have had 1012g blueberries and lots of tomatoes.
\nNoticed a couple of days ago that a few of my super chili plants have got flower buds appearing. Looks like I should get a long harvest from thoes plants this summer, assuming I get my greenhouse up soon.
Today we planted some land cress, beetroot (boltardy), spring onion (shimonita, ramrod & north Holland bloodred redmate), carrot (Paris market 5 atlas) & broad bean (witkiem & express).