Pork Picnic Roast With Blackberry Chipotle Glaze | Matt Dunigan

Serves: 8-10
Ingredients
- 1-6 lb Picnic pork shoulder roast bone in (2.72kg)
- 6 cups Apple wood chips (1½ litres)
- 4 cups (1 litre) cool water for soaking chips
Orange Marinade for Pork:
- 1-cup pure unsweetened orange juice (250ml)
- 2 tablespoons fresh basil leaves stems removed roughly chopped (30ml)
- 2 tablespoons fresh limejuice (30ml)
- 2 tablespoons olive oil (30ml)
- 2 teaspoons finely chopped fresh garlic (10ml)
- 1-teaspoon red pepper flakes (5ml)
- Pepper to taste
Blackberry Chipotle Barbeque Sauce:
- 1 small Spanish onion finely chopped
- 1 lb fresh black berries (454g)
- 2 tablespoons good quality blackberry jam (30ml)
- 3 whole canned chipotle peppers in adobo sauce roughly chopped
- ¼ cup apple cider vinegar (60ml)
- Juice and zest of one large lime
- Zest of 1 orange
- Salt and pepper to taste
- Olive oil for brushing
- 2 cups fresh spring mix (500ml)
- 8-10 Soft rolls
Directions
- To prepare the marinade, mix all ingredients in a small bowl and stir to combine evenly.
- Place the pork in a large sealable bag, pour the marinade over the meat and ensure that all sides are evenly coated. Let pork marinate for 12 hours in the refrigerator.
- Place 4 cups (1 litre) of wood chips in water to soak for 1 hour. Set aside dry wood chips for later.
- Strain the wood chips. Place 2 cups (500mL) of wet wood chips on a large sheet of aluminum foil mix in 1 cup (250mL) of dry chips until evenly distributed.
- Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom. Repeat to make another pouch (2 pouches in total).
- Prepare barbeque for smoking over indirect heat (220F) (104C). Leave 2 burners off and one burner on high. Place a drip pan under the burner with heat off. Brush grill with oil to prevent sticking.
- Remove pork from marinade, pat dry and season with salt and pepper.
- Place the pork on the side of the grill over the drip pan. Close lid.
- While pork is cooking, prepare the barbeque sauce by combining all ingredients into a medium sauce pan.
- Set the pan over minimum heat and simmer for 15 minutes. Remove from heat and set aside until needed.
- Smoke pork for 1 hour and start to baste with the barbeque sauce.
- Continue to cook for 2 more hours, changing the smoke pouch when smoke dissipates and basting with the barbeque sauce.
- Pork is done when an instant read thermometer inserted in the thickest part of the pork and away from the bone reads 160 F (71C).
- Remove from pork from barbeque, loosely tent with foil for 20 minutes before cutting and serving.
- Carve and serve with sauce and lettuce on buns.