Its been a lousy start to Spring in Perth, with black clouds and rain maintaining a constant presence over our skies. So it was with absolute delight on Sunday when the sun finally decided to show it’s face, unleashing a glorious warmth across the entire city and leaving everyone in a state of disbelief. Naturally, we celebrated by firing up the coals, marinating some meat and putting on one hell of a BBQ.
Slow cooking meat over coals on a Weber BBQ has got to be one of the most manly things around, hence why I left the boyfriend in charge of coal turning and “meat watch”.
We cooked two absolute winners over the coals, the first was our Cuban smoked pork roast which was marinated in an amazing spice rub and then topped off with the most amazing little vinaigrette. We had the whole family around for dinner and were humbled by the positive feedback this meat received. Taking the time to prep the coals and getting the Weber up to heat was well worth the wait. I was delighted at how moist the pork was and how much smokiness managed to penetrate into the meat – leaving it with a subtle pink blush that ran about half a centimeter into the meat.
Smoky, a little spicy, moist and freaking unbelievable – this pork is a new family favourite. It might have left us in a food coma but it was well worth the time and effort. Amazing!
Serves 6 – 8
For the meat:
4 Tbs finely chopped garlic
4 Tbs cracked coriander seeds (Or substitute with 2 Tbs ground coriander)
4 Tbs paprika
3 Tbs salt
3 Tbs cracked black pepper
1 boneless pork shoulder roast, about 2.7kg
4 Tbs olive oil
For the vinaigrette:
5 Tbs olive oil
5 Tbs red wine vinegar
4 Tbs roughly chopped coriander
2 Tbs hot sauce of your choice (we used my Trini pepper sauce)
1 tsp finely chopped garlic
Salt and pepper to taste
- Light a fire over to one side of your grill, using enough coals to fill a shoebox
- Combine the garlic, coriander, salt and pepper in a small bowl and mix well. Rub the pork with the spice mix, coating it generously, pressing gently to be sure it adheres
- When the fire has died down and the coals are covered with white ash, place the pork on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill, leaving the vents one quarter open and cook, adding a handful of fresh coals every 30 minutes for the next 5 – 8 hours. Once cooked, stick a big fork in the roast and try to lift it up – if it falls off the fork its done
- Leave to rest covered in foil
- Meanwhile make the vinaigrette by combining olive oil, vinegar, coriander, hot sauce, garlic and salt and pepper into a small jar and shake to combine
- Carve or shred the pork and then drizzle over the vinaigarette
Enjoy! Serve with charred corn cobs, fresh salad and maple roasted sweet potato