Roast Pork Shoulder BBQ on the pin

Serving Size: 6

Cooking time: 4:00

Preparation time: 20 minutes



Remove the string, untie the roast and cut into chunks or slices.
Insert a rod for BBQ Roasting in the roast and put it into the grill. Pepper. Place an old pan or a large aluminum tray filled with water directly on the grill under the roast. Reduce the temperature of the grill over low heat. Roast about 2 hours or until meat is tender. Baste meat with marinade every 15 minutes. Let cool 10 minutes.
Preheat grill on high.
In a large bowl or in the same pan, coat meat with marinade. Set aside.
Meanwhile, in saucepan, boil all ingredients. Reduce by 20-25 minutes or until the sauce thickens and there is only 250 ml (1 cup).Marinade
In a saucepan of boiling salted water, poach roast two hours in simmering water. Drain.Preparation

1 clove garlic, minced5 ml (1 tsp) paprika15 ml (1 tbsp) sauce Wocestershire15 ml (1 tbsp) Dijon mustard30 ml (2 tbsp) soy sauce60 ml (1 / 4 cup) brown sugar750 ml (3 cups) pineapple juiceMarinade
Salt and pepper1 boneless pork shoulder roast around 1.4 kg (3lb), tied
Serving Size: 6Cooking time: 4:00Preparation time: 20 minutes

"> Les Viandes Rheintal - Roast Pork Shoulder BBQ on the pin

Roast Pork Shoulder BBQ on the pin

Serving Size: 6

Cooking time: 4:00

Preparation time: 20 minutes

 

1 boneless pork shoulder roast around 1.4 kg (3lb), tied

Salt and pepper

Marinade

750 ml(3 cups) pineapple juice

60 ml(1/4 cup) brown sugar

30 ml (2 tbsp) soy sauce

15 ml (1 tbsp) Dijon mustard

15 ml (1 tbsp)sauce Wocestershire

5 ml (1 tsp)paprika

1 clove garlic, minced

 

Preparation

In a saucepan of boiling salted water, poach roast two hours in simmering water. Drain.

Marinade

Meanwhile, in saucepan, boil all ingredients. Reduce by 20-25 minutes or until the sauce thickens and there is only 250 ml (1 cup).

In a large bowl or in the same pan, coat meat with marinade. Set aside.

Preheat grill on high.

Insert a rod for BBQ Roasting in the roast and put it into the grill. Pepper. Place an old pan or a large aluminum tray filled with water directly on the grill under the roast. Reduce the temperature of the grill over low heat. Roast about 2 hours or until meat is tender. Baste meat with marinade every 15 minutes. Let cool 10 minutes.

Remove the string, untie the roast and cut into chunks or slices.