The Big Bits
1 x 100% NZPork shoulder 2.5 - 3.0kg
The Little Bits
2 tbsp brown sugar
¼ cup salt
2 tbsp chilli powder
1 tbsp cumin
1 tsp oregano
1 tsp ground coriander
1 tbsp hot mustard powder
1 tbsp lemon zest
Salt & pepper
For The Sauce:
1 ½ cups cider vinegar
2 tbsp sugar
1 tsp Tabasco
½ tsp dried chilli flakes
Salt & pepper
For The Sauce
For The Meat
To serve: there is a lot of time in getting this cooked but the eating of it will be over in a flash! Have lots of crusty buns ready and some good old-fashioned coleslaw. Let everyone fill a bun and make sure you keep everyone well-behaved in the queue – they re going to be coming back for more.
Take a photo of your masterpiece, whack it on our facebook page and you could very well be NZPork’s Man of the Month. And then all kinds of wonderful things will happen to you.
Laps are not tables. So don't even bother.
Choosing utensils is no time to innovate – stick with the classics – knives, forks, etc..
Turn the telly off. Turning your head at a 180 degree angle whilst chewing makes digestion problematic.
Get the table sorted before you cook. Otherwise your genius creation will sit there, going cold.
It sucks. There's no getting around it.
But leaving it to others will undo all the good work you've done.
So harden up, and put those rubber gloves on baby. Yes, the pink ones.