Bbq’ed pork shoulder with beer, sage and honey

Preparation

Take the joint, cut the strings and unroll the joint until flat. If the joint unrolled is thicker than 3-4cm then slice into the meat and open up so that the meat can be flattened out even more.

Take the flat piece of meat and place in a shallow dish to marinade.

Mix together the beer, seasoning, sage, garlic and honey. Pour this into the dish around the meat. Cover and leave to marinate in the fridge for about 1 hour.

Prepare the BBQ – preheat and wait for the coals to turn grey/white. If you have a kettle BBQ then cook this on a higher level, if you have no adjustment then use the wire grid from your grill pan and raise the height of the grid from the coal. The grid can be raised using a heatproof material, eg, scrunched tin foil or garden stones – make sure it’s quite safe and secure before you start.

Cook slowly so that the outside does not cook too quickly. (If it starts to burn and catch you are too close to the coals so either move further away, turn down if its gas and adjustable or cover with a little foil.

Cover over the joint with an upturned foil container or make a ‘foil hat’ with a double layer of the foil. This will help the joint to cook by both direct and indirect heat (conduction and convention!).

Cook for about 30-40 minutes until the juices run pinky/beige in colour and the meat is still succulent and juicy.