4pounds(1.75kg) pork shoulder rolled up and tied with string
Seasoning:
1 ½teaspoonground coriander
1 ½teaspoonsweet paprika
½teaspoonground cumin
½teaspoongarlic powder
¼teaspoonred chili flakes
¼teaspoonblack pepper
saltto taste
Instructions
Fire up the barbeque and wait till the coals are medium hot. If using a gas grill then preheat the grill to medium.
In a bowl, combine coriander, cumin, paprika, garlic powder, chili flakes, salt and pepper. Rub the spice mix all over the surface of the meat.
Clean the grill grates and then place the seasoned pork, fat side down, on the grates and put a foil pan underneath to catch the drips.
Move the coals away from underneath the meat so that the meat is cooked by indirect heat.
Close the lid, bring the temperature to approximately 194 degrees F / 90 degrees C and cook the pork for about 3 ½ - 4 hours, or until done. Check the meat at about 3 ½ hours and if it is falling apart then it is done.
Wrap the meat in foil and leave to rest for 30 minutes before shredding and serving.
Notes
You can always inject a marinade directly into the pork.
If there is excess fat, then trim some of the visible fat off. Make sure to keep some for flavor.
Feel free to add some wood chips to the grill for a smoky flavor.
Feel free to double up the seasoning and rub on more to your taste.
Do pat the pork dry with a paper towel or two so the dry rub sticks on.
You can also make this on the gas grill if you prefer.
Storage - keep leftovers in an airtight container in the fridge for 3-4 days.
There are 3 WW Blue Plan SmartPoints in one serving of this.