This is not burned pork! This is a fantastic bbq pork joint which impresses even the most discerning guest!
Feeds 8 – 10
- 3kg boneless, skinless pork leg, butterflied into 1 piece
- 4 garlic cloves
- handful bay leaves
- handful rosemary sprigs
- handful thyme sprigs
- handful parsley leaves, chopped
- 3 tbsp olive oil
- 4 tbsp cider vinegar
- Either using a pestle and mortar or mini chopper, bash and bruise the bay, rosemary and thyme along with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Using a pestle and mortar is best but using a mini chopper is fine. Rub the mixture all over the meat to marinate. It is best done up to 24 hours before cooking but not by eny means essential if you have not had time or it is a last minute thing.
- Assuming you have marinaded the meat the day before, take out of the fridge half an hour beforehand to come to room temp.
- Build or set your BBQ so that it is a relatively low heat. Place the pork fat side down for about 20 minutes until it has been charred well. If you have a bbq with a hood, it is good to close it.
- Once well charred on the fat side, flip and cook for about another hour. Occasionally flip the pork so that it is cooked through. You are aiming for an internal temperature of 65oC if you have meat thermometer or when the juices run clear. Be careful not to over cook though as you don’t want the pork to dry out.
- Serve with a potatoe salad, green salad and some crunchy bread. Yum!