Pork Shoulder with Blackberry Chipotle Glaze | Spencer Watts

Ease of preparation rating: Medium

Yield: 8-10 servings

INGREDIENTS:

6 lbs (2.7 kg) picnic pork shoulder roast, bone-in

Olive oil, for brushing and grill

8 cups (1.5 L) apple wood chips, 4 cups (1 L) soaked in cool water for 1 hour and drained

Orange Marinade

1 cup (240 ml) pure unsweetened orange juice

2 tablespoons (30 ml) roughly chopped fresh basil leaves

2 tablespoons (30 ml) fresh lime juice

2 tablespoons (30 ml) olive oil

2 teaspoons (10 ml) finely chopped fresh garlic

1 teaspoon (5 ml) red pepper flakes

Ground black pepper

Blackberry Chipotle Glaze

1 small Spanish onion, finely chopped

1 lb (454 g) fresh blackberries

2 tablespoons (30 ml) blackberry jam

3 whole chipotle peppers (canned in adobo sauce), roughly chopped

¼ cup (60 ml) apple cider vinegar

Juice and zest of 1 large lime

Zest of 1 orange

Salt and ground black pepper

To serve

8-10 Soft rolls

2 heads Boston lettuce

METHOD:

For the Orange Marinade, add orange juice, basil leaves, lime juice, olive oil, garlic, red pepper flakes, and ground black pepper to a bowl and stir to combine.

Place the pork shoulder in a large resealable bag and pour in the marinade.

Marinate for 12 hours in the refrigerator.

To make the Blackberry Chipotle Glaze, add onion, blackberries, blackberry jam, chipotle peppers, apple cider vinegar, lime zest and juice, orange zest, salt, and ground black pepper to a medium saucepan.

Set the saucepan over low heat and simmer for 15 minutes. Remove from heat.

Using a hand blender, process mixture until smooth. Set aside.

Prepare barbeque for indirect heat by preheating only one side of the grill to 220 F (105 C).

Place a drip pan under the side without heat.

Prepare smoke pouches by combining 2 cups (480 ml) of wet chips and 1 cup (240 ml) of the dry. Place in a large piece of foil and wrap up loosely. Using the tines of a fork poke all over to allow airflow.

Repeat this process for a total of four smoke pouches.

Place one smoke pouch directly over the heat source on the barbeque.

Once smoke has started to appear, remove pork from the marinade, drizzle with olive oil and place on the unheated side of the grill, over the drip pan.

Close lid and smoke for 4 hours, swapping pouches as smoke dissipates.

Baste pork with the glaze and close lid. Continue to cook for 2-3 more hours, basting intermittently.

Pork is done when an instant read thermometer inserted in the thickest part of the pork, away from the bone, reads 160 F (71 C).

Remove pork from barbeque and rest, covered loosely, in foil for 20 minutes.

Carve and serve on buns with Boston lettuce.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.