SMOKY PORK SHOULDER A LA FRANCAISE - EPAULE DE PORC FUMEE A LA FRANCAISE
Prep Time
20 mins
Cook Time
1 hr
Total Time
3 hrs 20 mins
Servings: 8 servings
Ingredients
- 3 tablespoons grainy mustard
- 2 cloves garlic minced
- 1 tablespoon herbes de Provence (dried from page 261) if using commercial herbes de Provence, try 2 teaspoons
- 1 teaspoon mild honey
- 10 tablespoons mild flavored beer 155ml
- pounds One boneless pork shoulder that weighs about 3 1.5kg
Instructions
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In a medium-sized bowl, whisk together all but ½ cup (125ml) of the beer together, for the marinade. Keep the remaining ½ cup (125ml) beer aside.
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Place the pork in a non-reactive baking dish, and pour the marinade over it. Turn the pork, and rub the marinade into it. The marinade is quite liquid, so be sure to turn the pork several times while it is marinating, which should be at least 2 hours, and up to 4 at room temperature, or overnight.
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Build a good-sized fire in the barbecue. When the coals are red and covered with ash, divide them in half, placing half the coals on either side of the barbecue. Place a drip pan in the center of the barbecue. Place the rotisserie motor on the barbecue.
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Tie the pork shoulder to make a narrow roast; this is a bit messy, but persevere because your roast will cook more evenly once it is tied.
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Thread the roast onto the rotisserie bar, and secure it at each end. (If you don’t have a rotisserie, you can roast this directly on the grill, but you will need to turn it every 15 minutes to make sure it roasts evenly.)
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Just before putting the roast on the rotisserie or the grill, place a handful of woodchips or grape vine cuttings on the coals. If they are dry – I prefer them this way – they will smoke and flame up a bit, but will very soon die down and just emit smoke.
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Cover the barbecue and roast the pork should for 1 hour. The rotisserie will make sure it’s cooked evenly; if you don’t have one, remember to turn it regularly.
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When the roast is browned on the outside and cooked through, (155-160F; 68-71C) remove it from the grill and let it rest on a cutting board for about 15 minutes.
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While the pork is resting, place the remaining marinade and the reserved ½ cup (125ml) of beer into a small saucepan, and bring to a boil over medium-high heat. Pour any juices that the pork shoulder gives up into the sauce. Reduce the mixture by half, taste for seasoning, then keep warm.
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Remove the rotisserie clamps and the bar, and slice the shoulder into the thickness of slices that you prefer. Arrange them either on warmed plates or on a warm platter. Pour the reduced juices over the pork, garnish with the herbs, and serve immediately.
