Yield: 12 servings
Ingredients
- 8 pounds Picnic Pork Shoulder
Rub
- 1 cup of brown sugar (250ml)
- 1 tablespoon red pepper flakes (15ml)
- 1 tablespoon dry mustard (15ml)
- 2 teaspoons garlic powder (10ml)
- 2 teaspoons onion powder (10ml)
- 2 teaspoons paprika (10ml)
- 1 teaspoon marjoram (5ml)
- 1 tablespoon lemon pepper (15ml)
- Drip Pan Ingredients
- 4 sprigs Rosemary
- 1 cup white wine (250ml)
Directions
- Mix the rub ingredients together in a medium sized bowl. Rub evenly all over pork shoulder. Place pork in a large sealable plastic bag and refrigerate overnight or up to 24 hours.
- Remove the pork from the bag and set it aside so that it may come to room temperature.
- Prepare grill. Place a drip pan underneath the grill grate on one side of the barbecue, add rosemary to drip pan. Preheat the grill using indirect heat by leaving the heat off under the drip pan and putting the far burner on 220°C/104°F or medium heat.
- Place pork on cool side of the barbeque over the drip pan.
- Close barbeque lid and let pork grill slowly for 5 ½ hours.
- Serve with Peach Chutney