Summary

Ingredients

• g 3,000 pork shoulder, nicely streaked
• 4 cloves garlic, chopped
• 50 ml chilli sauce, green, (e.g. Pain is Good Honey-Cayenne)
• 2 teaspoons paprika powder, hot, ideally smoked
• 2 teaspoons sea salt, coarse
• 2 tablespoon honey
• 2 tablespoon mustard, hotter
• 3 tablespoon sunflower oil
• 1 tablespoon marjoram, rubbed
• 1 tablespoon sauce, liquid smoke
• 150 ml sauce, BBQ
• 750 ml beer, dark
• 1 liter vegetable broth
• 1 large vegetable onion (s), cut into large pieces
• 2 leeks, cleaned, large pieces
• 6 carrot (s), cleaned, large pieces
• 1 sprig rosemary, fresh
• 5 bay leaves

Print Recipe Pin Recipe

Instructions

1. Make a marinade from garlic, chilli sauce, paprika powder, sea salt, honey, mustard, oil, marjoram and liquid smoke sauce. Wash the pork shoulder and pat dry. Rub the meat with the marinade, let it steep for an hour (room temperature is ok). Clean and roughly cut the vegetables.
2. Method 1:
3. Use hardwood to light a real fire in a fire bowl or a brick fireplace outside. After 40 - 60 you will get beautiful glowing remains of wood / charcoal.
4. Method 2:
5. Stack up grill briquettes, ignite, create a sensible ember.
6. Method 3:
7. Place the Dutch Oven in a gas grill directly on the cast burner.
8. A size 10 Dutch oven was used, the pot`s content was approx. 7 liters. The Dutch Oven is an uncoated cast iron saucepan with a cast iron lid. Both parts have feet, you can put them directly into the embers with this distance.
9. Fry the marinated meat in an open saucepan for about 10 minutes on each side. Fry the vegetables too. Add rosemary and bay leaves. Deglaze the meat with the beer. Warning, the pot is so hot that it boils / splashes immediately. Close the pot, remove the embers from around the base using a shovel or poker, placing a few pieces of embers on the lid.
10. Now it takes a little practice to find the right times to add more liquid. I use a mixture of vegetable broth with BBQ sauce and, if necessary, even more beer to pour on. Play with putting the embers on and off, checking every now and then (use the special lid lifter of the Dutch Oven). After 90, more likely 120 minutes, the meat is ready, the vegetables with the broth and the beer boiled into a dark brown, incredibly intense sauce. The meat is wonderfully tender and juicy, with an intense dark and firm crust on the outside.
11. Danger:
12. Handling on an open fire requires some precautionary measures> long gloves protect against burns.
13. Take care of children, but they can also really have fun taking part in Cooking on the Fire.
14. An elaborate but very intense taste experience, ideal for mild evenings in the garden with friends.