HAWAIIAN PIGGY ON THE CUE
HAWAIIAN PIGGY ON THE CUE
1 pork shoulder (5 to 7 pounds)
4 tablespoons of kosher salt (60ml)
2 tablespoons of freshly ground black pepper (30ml)
2 tablespoons of liquid smoke (30ml)
8 corn husks to cover the pork
1 medium sized onion, thinly sliced
1 piece (3-4 inches) of fresh ginger, peeled and thinly sliced
8 cloves of garlic, halved
Lime wedges for serving
Bring a pot of water to boil and place corn husks in water until bright green or pliable. (about seven minutes)
Using a sharp knife, make approximately 8 shallow cuts down the length of the pork shoulder. Place portions of garlic in cuts. Season liberally with salt, pepper and liquid smoke. Rub this mixture into the meat.
Place 3 pieces of butchers twine 2 inches apart vertically on the counter. Cross these horizontally with another 3 pieces of twine, creating a basket like affect. Lay 4 corn husks on top of the string. Spread half of the onion, ginger and garlic on the corn husks. Lay the pork shoulder on top. Place the remaining onion ginger and garlic on top of the pork and cover with the remaining corn husks.
Using the twine, secure the husks around the pork shoulder ensuring that is completely covered. Tie the husks in place and place the pork into the fridge to marinate overnight up to 24 hours.
Preheat the grill to 200ºF (100 C) with heat only on one side of the barbecue. Place a drip pan under the grate with no direct heat. Place the pork over the drip pan and leave to cook for 5 hours over indirect heat.
Yield: 8 servings.
1 pork shoulder (5 to 7 pounds)
4 tablespoons of kosher salt (60ml)
2 tablespoons of freshly ground black pepper (30ml)
2 tablespoons of liquid smoke (30ml)
8 corn husks to cover the pork
1 medium sized onion, thinly sliced
1 piece (3-4 inches) of fresh ginger, peeled and thinly sliced
8 cloves of garlic, halved
Lime wedges for serving
Bring a pot of water to boil and place corn husks in water until bright green or pliable. (about seven minutes)
Using a sharp knife, make approximately 8 shallow cuts down the length of the pork shoulder. Place portions of garlic in cuts. Season liberally with salt, pepper and liquid smoke. Rub this mixture into the meat.
Place 3 pieces of butchers twine 2 inches apart vertically on the counter. Cross these horizontally with another 3 pieces of twine, creating a basket like affect. Lay 4 corn husks on top of the string. Spread half of the onion, ginger and garlic on the corn husks. Lay the pork shoulder on top. Place the remaining onion ginger and garlic on top of the pork and cover with the remaining corn husks.
Using the twine, secure the husks around the pork shoulder ensuring that is completely covered. Tie the husks in place and place the pork into the fridge to marinate overnight up to 24 hours.
Preheat the grill to 200ºF (100 C) with heat only on one side of the barbecue. Place a drip pan under the grate with no direct heat. Place the pork over the drip pan and leave to cook for 5 hours over indirect heat.
Yield: 8 servings.
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