Pork Picnic Roast With Blackberry Chipotle Glaze | Matt Dunigan

Difficulty:
1/5

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

  1. To prepare the marinade, mix all ingredients in a small bowl and stir to combine evenly.
  2. 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.
  3. Place 4 cups (1 litre) of wood chips in water to soak for 1 hour. Set aside dry wood chips for later.
  4. 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.
  5. 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).
  6. 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.
  7. Remove pork from marinade, pat dry and season with salt and pepper.
  8. Place the pork on the side of the grill over the drip pan. Close lid.
  9. While pork is cooking, prepare the barbeque sauce by combining all ingredients into a medium sauce pan.
  10. Set the pan over minimum heat and simmer for 15 minutes. Remove from heat and set aside until needed.
  11. Smoke pork for 1 hour and start to baste with the barbeque sauce.
  12. Continue to cook for 2 more hours, changing the smoke pouch when smoke dissipates and basting with the barbeque sauce.
  13. 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).
  14. Remove from pork from barbeque, loosely tent with foil for 20 minutes before cutting and serving.
  15. Carve and serve with sauce and lettuce on buns.