Ingredients: For best results a pork loin joint works best although there is no crackling. Legs of pork or even shoulder works just as well but you need to control the heat more carefully so best suited to gas BBQ’s. Virgin Olive oil, sprinkles or ground black pepper.
Tools: Foil tray, Gas or charcoal BBQ with a lid is best. BBQ tools and if possible a meat thermometer.
Light BBQ and if using gas the joint can go on almost immediately. With charcoal you need to ensure the briquettes have an even white all over so that usually takes around 30 to 40 minutes. Make sure to use plenty of charcoal as once you start you can’t add more as it will taint the pork and spoil the taste..
Place the joint on the foil tray and using a piece of kitchen roll soaked with olive oil, coat the whole pork joint. Sprinkle either ground black pepper or pork flavour sprinkles from Shwartz. all over the joint rubbing into the skin to make sure the rub/sprinkle is evenly coated. Classic BBQ sprinkle also works
Place the tray in the centre of the grill.
Depending on weight, cook the joint for 20 mins per pound, remembering to turn the joint every 10 minutes. If you are using a gas BBQ with a thermometer in the hood then regulate the temperature to around 500 F.
After an hour insert the meat thermometer to check on the internal meat temperature and assess the remaining time. As a rule of thumb I work on a rise in temp of 5 degrees takes around 12 mins. If you don’t have a meat thermometer then either stick a knife or skewer into the joint and watch the colour of the juices as they come out. Clear juice indicates cooked meat, juices with red or pink in it indicates uncooked meat. Being a typical Brit I usually place 3 or 4 potatoes around the meat using the juices from the meat to cook the potatoes giving them a simply gorgeous taste. For the last 30 minutes you could add stuffing balls in the tray for that little extra touch.
Took this photo too late as most of Pork had been eaten
Once internal temperature is reached then turn off heat and leave meat to rest for around 20 to 30 minutes. Serve with either salad, veg or as a sandwich inside a bap or bread roll