Aussie BBQ Forum

olde wrote:I made one of these y\day from a pickled boneless shoulder. I've gotta start doing the shopping myself again, because although it was on special for $4.99 the missus managed to pay 8\kg. Cooked it to 68, which I'm guessing was a little low for a boneless shoulder roll as it's a bit tough. I've got a bunch of it in the pot on the fire at the mo, with some garlic and yellow\green\barley peas, and the joint smells fantastic. Looking fwd to dinner tonight.

How did that go?
Cheers.
Titch

It went really well. Managed to freeze a bit and have it a week or so later and it seemed to have only got even better. Got our eyes peeled for more specials, because the order is in for doing it again.

As I sit here at home eating my fried Ham and Eggs which is the last of the QHam from last weekend and mighty good too, I would like to thank Phil again for this fantastic and easy idea, Bloody Brilliant Captain, cheers
Tas

I finally got around to doing this on the Kamodo yesterday with a bit of smoke. Brilliant, and so easy.
Keep up the great forum work everybody.

What temp did you run the Kamado at KE? I'm looking for something for din dins tomorrow night.

Anyone else have a temp suggestion in case Eric missed this? I'm thinking 180??

hi mate, I tend to cook mine a little slower say closer to 150-160 and it will take almost 2 1/2 hrs to get to 75c
The glaze slows it down a bit so don't put it on too early and the best ones are from Woolies who mostly use neck cuts look for one with lots of fat layers if you can the leaner ones aren't quite as juicy, cheers
Tas

DaveW wrote:Anyone else have a temp suggestion in case Eric missed this? I'm thinking 180??

I tend to do mine at a lid temp of 190 - 200, it works a treat.

Captain

Thanks guys, looking forward to it

Tried this for the first time tonight with a 1.6kg piece of pickled pork on the Q100.
It came out nice, but was way too salty for my family. I think next time I might soak it for a while to get rid of some of the excess.

did you rinse it well first mate for about a minute under slow cold running water?

Tasmaniac65 wrote:did you rinse it well first mate for about a minute under slow cold running water?

I rinsed it for a good few minutes under what goes for cold water up here.

However my wife got me to try it again this morning after it had cooled down and it treated pretty good. A little salty maybe but not as bad as I thought last night when I ate the end piece. It was good enough for her to take to work for lunch and she did say we could try this again so it can't have been that bad.

So I made this last nite, on the kettle (OTS)
Rinsed pickled pork then soaked in water for 10 mins.
Pat dry, give a mustard rub - then into a 180C kettle, with a hickory chunk.
Basted for the last 30 mins with honey, total cook time was about 1.5hrs for 78C internal.

Obs:
- was a little salty (tho not so bad once it's cold)
- hickory was a bit overpowering and didn't really compliment the honey
- otherwise, fairly nice to eat - and fun to do.

Would like to experiment with other flavours and smokes. Thx to Capn and the rest of the forum.

I cooked this on the Q100 again tonight, but made a slight change.

I used Hoi Sin sauce mixed with a little honey to baste the pork.

Served with baby potatoes and a pickled salad it was delicious.

eggbert wrote:I cooked this on the Q100 again tonight, but made a slight change.

I used Hoi Sin sauce mixed with a little honey to baste the pork.

Served with baby potatoes and a pickled salad it was delicious.

Sounds like a great tweak to the recipe

Glad it turned out good.

I love doing this recipe and am always on the lookout for the markdowned pickled pork in woollies.

Captain.