Organic pork shoulder roast BBQ on the grill
Preparation time: 20 minutes
Cooking time: 4 hours
Serving Size: 6
- 1 boneless pork shoulder roast of about 1.4 kg (3lb), tied up
- Salt and Pepper
- 750 ml (3 cups) pineapple juice
- 60 mL (1/4 cup) Brown sugar
- 30 mL (2 tablespoons) soy sauce
- 15 ml (1 tbsp.) dijon mustard
- 5 ml (1 tsp.) paprika
- 1 clove garlic, finely chopped
In a pot of boiling salted water, poach the roast for 2 hours in simmering water. Drain.
Meanwhile, in a saucepan, bring all the ingredients to a boil. Reduce for 20 to 25 minutes or until sauce thickens and only 250 ml (1 cup) remains.
In a large bowl or in the same saucepan, coat the meat with the marinade. Set aside.
Preheat the BBQ to high.
Insert a BBQ roasting rod into the roast and set it into the BBQ. Season with pepper. Place an old roasting pan or large aluminum pan filled with water directly on the BBQ grill under the roast. Reduce BBQ temperature to low. Roast for about 2 hours or until meat is tender. Brush meat with marinade about every 15 minutes. Let cool for 10 minutes.
Remove string, loosen roast into large pieces or slice.