BBQ PORK SHOULDER

This slow cooked pork shoulder was very easy to make and leaves you twiddling your thumbs rather than running around the kitchen coordinating the usual Sunday roast. So why not relax, slow cook the fat out of the meat and enjoy this succulent, tasty pork dish.
Quite often we will use belly of pork which is also very tasty, but today we opted for pork shoulder. We rubbed the (dried) pork skin with the following spices: one teaspoon each of smoked paprika, ordinary paprika, cumin, thyme, salt and black pepper.
Let it marinate for a couple of hours (or overnight) then place in the oven covered in foil at 140ºC. Remove the foil for the last hour and turn up the heat to 180ºC. To get the crackling nice and crunchy, remove the skin from the pork and return to the oven until crisp.
We cooked our 1.5kg of pork for 4 hours in total.

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