Butterflied Lemon, Garlic and Dill Pork Shoulder Chunks

Preparation

Place joint, fat side uppermost, on a board (remove strings if its strung) and open out. Carefully score the rind deeply, turn over the joint and cut into 4 equal-ish size chunks. Use 2 metal skewers per chunk and skewer through at angles (can do this just before you cook if its easier). Place in a dish fat side uppermost.

Add all remaining ingredients and move chunks around in the mixture to coat. Cover and place in fridge for 3-4 hours (if you have time) to allow flavours to absorb.

Meanwhile heat the BBQ – Make sure the coals are hot and ‘grey’ before you start cooking. Alternatively if it starts to rain pre-heat the oven and cook directly on the preheated oven shelf – but put a ‘drip tray’ on the next shelf under the joint.

Cook for about 75 minutes until rind is crispy and golden, and meat juicy but cooked through. If the outside of the meat starts to catch cover with foil.

If you don’t have a kettle or lidded BBQ, cover the joint with a foil container to create a lid. Cover but keep turning and adjust the grid height to move away from the heat if it is cooking too quickly.