- Cooking Time: 300
- Servings: 5
- Preparation Time:
- pork shoulder (big and cheap)
- marinade of choice
- water (for braising)
- pork rub
- BBQ smoking packet*
- *to make smoking packet: buy some sort of smoking wood (find in canadian tire). Soak half of the wood for about 24 hours. The wood needs to become drenched in water. Use a baggy so wood doesn't just float. Wood should sink by the end of this process. In in foil, put half wet wood and half dry. Mix together. wrap tin foil around it. Poke holes in tin foil (for smoke to escape).
- marinate pork in some sauce you like for a day preferably
- braise pork in water (to do this bring shallow water (just enough to cover half meat) to a boil. I usually add some of the pork rub to the water. Put the meat in the pot and cover. Bring temperature to lowest low. Turn meat at half an hour then continue to cook. Take out after 1 more half hour. Do not open lid!
- Remove pork from braising liquid and immediately rub in pork rub. This must be done when it's hot and you must really massage it in (this breaks down the fibers and gets the flavors in the meat and not just on it)
- Put meat on bbq to smoke (to smoke meat: remove grill from half of bbq. Only light that half so meat gets indirect heat. Put smoking packet on fire and let heat up)
- Put meat on bbq and leave it. Check that smoke is still burning and if not then put on another packet. The longer you smoke the better. Do it on low temperature. Braising is really a way to cheat to not have to smoke it all day but I actually prefer the flavour.