Mastering Pork Joint Bbq: Tips For Succulent Results

Cooking a joint of pork on the BBQ is a great way to create a delicious, smoky flavour. The key to achieving this is maintaining a low and slow cooking process, allowing the meat to absorb the smoke. This technique works well with a 4-pound Boston butt shoulder roast, which can be cooked at 215°F to 225°F for 90 minutes per pound. Before cooking, the meat should be prepared with a rub and left to marinate, which will infuse it with flavour. When the BBQ reaches the desired temperature, the pork should be placed on the grill and cooked slowly, with the temperature maintained carefully to ensure the meat doesn't dry out.

How to prepare the pork before cooking

Preparing the pork before cooking is a crucial step in achieving juicy, flavourful meat. Here are some detailed instructions on how to prepare a joint of pork for barbecuing:

Firstly, ensure your barbecue is clean and free from any grease or debris. This is important as it prevents any unwanted flavours from transferring to your pork.

Next, focus on the pork itself. If your joint has a string, remove it and butterfly the meat. This technique involves cutting the meat so that it opens up, resembling a butterfly. This step helps the pork cook more evenly and quickly. After butterflying, use a small, sharp knife to score the skin. Cut through the rind and into the fat, about 3mm deep, ensuring you don't cut into the flesh. This scoring technique helps create that sought-after crunchy crackling.

Now it's time to add flavour to your joint. You can do this in a few ways, such as using a dry rub or a marinade. For a dry rub, mix your chosen spices and herbs, such as fennel seeds, allspice berries, coriander seeds, nutmeg, paprika, and mustard powder. You can also add salt and pepper to taste. Generously rub this mixture all over the pork, making sure to get it into any crevices. If using a dry rub, it's best to do this the night before and then refrigerate the pork overnight. Alternatively, you can create a marinade by mixing olive oil, cider vinegar, bay leaves, rosemary, thyme, garlic, and seasoning. Bash these ingredients together and smear them all over the pork. Like the dry rub, you can prepare this up to 24 hours in advance and leave the pork to marinate in the fridge.

Before placing the pork on the barbecue, bring it to room temperature. This ensures more even cooking. At this stage, you should also rub a little olive oil all over the joint and season it with salt and pepper, if you haven't already done so as part of your dry rub.

Finally, if you're using a barbecue with a lid, preheat it to a medium-high indirect heat. If you're cooking with coals, build your fire so that you have a higher pile of coals on one side and a lower pile on the other, giving you a cool side and a hot side. You're now ready to start cooking your pork on the barbecue!

The ideal temperature to cook the pork

The ideal temperature to cook a joint of pork on the BBQ depends on the type of pork and the desired doneness. Here are the guidelines for different types of pork joints:

Pork Shoulder

For a fall-apart, tender barbecued pork shoulder, it is recommended to cook it "low and slow". This involves cooking the pork shoulder at a low temperature of around 225°F (within a range of 210°F to 240°F) for an extended period. A general rule of thumb is to cook pork at about 215°F to 225°F for 90 minutes per pound. This ensures that the pork is succulent and infused with a smoky flavour.

Pork Loin

When barbecuing a pork loin, it is essential to control the heat of your barbecue by having a higher pile of coals on one side and a lower pile on the other. Grill the pork loin for 5 to 10 minutes, turning it with tongs until it is charred all over. Then, move it to the cooler side of the barbecue, cover it with tin foil, and cook for 45 to 60 minutes. The ideal temperature inside the pork loin should reach 72ºC – this ensures that the meat is cooked through without overcooking it.

Pork Leg

When barbecuing a butterflied boneless leg of pork, it is recommended to cook it over a fairly low heat. The coals should be grey, and you may need to add more coals occasionally to maintain the heat. The thickest part of the pork leg should be very firm when prodded, or the juices should show no sign of pink when pierced with a skewer. A digital cooking thermometer inserted into the thickest part of the meat should read 65°C or more.

Crackling Roast Pork

To achieve crunchy, golden crackling on your roast pork, prepare your barbecue for indirect cooking over high heat (230°C to 260°C). Dry the skin of the pork and score the skin by cutting through the rind and into the fat, about 3mm deep and at 1cm intervals. Rub olive oil and season with salt, especially the rind. Roast the pork over indirect high heat with the lid closed for 20 to 30 minutes to crackle the skin. Then, adjust the temperature to indirect medium heat (190°C to 230°C) and continue cooking until the internal temperature reaches 60°C for a medium result. The final doneness temperature for medium pork is 63°C, and for medium-well, it is 68°C.

General Guidelines

When cooking pork on the BBQ, it is important to preheat your BBQ to a temperature of around 220°C. This temperature ensures that you get a good sear on the meat. The cooking temperature can then be reduced to 160°C for the remaining cooking time. The ideal temperature for pork depends on the desired doneness: medium-rare pork should have an internal temperature of 63°C, medium-well should be 68°C, and well-done should be 76°C.

How long to cook the pork for

The cooking time for your joint of pork will depend on a few factors, including the weight of the joint, the cut of the meat, and the temperature of your barbecue.

For a 4-pound Boston butt pork shoulder, a general rule of thumb is to cook it at around 215°F to 225°F for 90 minutes per pound. So, for a 4-pound roast, you're looking at a total cooking time of at least 6 hours. If you're cooking an 8-pound roast, you'll need to double that, so plan on at least 12 hours of cooking time.

It's important to maintain a consistent temperature when cooking pork on the barbecue. The ideal temperature range is between 210°F and 240°F. If the temperature goes too high, the roast may dry out, and if it's too low, it will take much longer to cook.

If you're cooking a boneless leg of pork, which typically weighs between 2 and 3 kilograms, you'll want to sizzle it over a fairly low heat for about an hour. Make sure the coals are grey, and add more as needed to maintain the heat. Use tongs to flip the meat and continue cooking slowly for about another hour, turning and moving the meat occasionally, until the thickest part is very firm when prodded or when the juices show no sign of pink when pierced with a skewer. A digital cooking thermometer inserted into the thickest part of the meat should read 65°C or higher.

If you're aiming for a medium result, cook your pork to an internal temperature of 60°C. The internal temperature will continue to rise by 3°C to 6°C while the meat rests, so take that into account when determining doneness. For a medium-well result, aim for an internal temperature of 68°C.

How to check if the pork is cooked

Checking if your pork is cooked is an important step in the cooking process. Undercooked pork can bear several health risks, such as trichinosis, a disease caused by a parasitic worm found in pigs' muscle tissue. Symptoms of this disease include diarrhoea, vomiting, fatigue, and fever. In severe cases, it can even lead to death. Other harmful bacteria found in undercooked pork include Salmonella, Campylobacter, Listeria, and Staphylococcus aureus, which may cause symptoms like fever, chills, and digestive discomfort.

• Use a meat thermometer: The United States Department of Agriculture (USDA) recommends cooking pork to a safe internal temperature of 145°F (63°C). For ground pork, the USDA revised guidelines recommend a temperature of 160°F (71°C). Carefully insert the thermometer into the thickest part of the meat, ensuring it does not touch any bones. For thin cuts of meat, insert the thermometer through the side to ensure it reaches the thickest area.
• Check the internal colour: Cooked pork should be white or slightly grey, not rare or red. A faint pink hue is usually fine, especially for pork chops, pork loin, and pork tenderloin cooked to 145°F. Rare red or significantly pink meat indicates undercooked pork.
• Check the juices: Poke a hole in the meat with a knife or fork. If the juices run clear or are very faintly pink, the pork is done. If the juices are mostly or entirely pink or red, continue cooking.
• Perform a texture test: Insert a long knife or skewer into the middle of the pork. If it slides in and out easily, the centre is tender. The meat should also feel firm but spring back into shape when pressed.
• Check the internal colour without cutting: For thin cuts of pork, you can check doneness by comparing the colour to images of properly cooked pork. The pork should be opaque (solid in colour) and may have a slight pinkish tint.
• Check the internal temperature without a thermometer: For larger cuts of pork, you can estimate the internal temperature by checking the firmness with your finger. Properly cooked pork should feel as firm as the centre of your outstretched palm when you press into it.

Remember, it is essential to ensure your pork is thoroughly cooked to avoid any health risks associated with undercooked meat.

What to serve with the pork

When it comes to pairing sides with your barbecue pork, there are endless delicious options to choose from. Here are some mouth-watering ideas to complement the juicy, smoky flavours of your grilled pork joint:

First up, let's talk about salads. A fresh and crunchy coleslaw is a classic BBQ side and the perfect partner for your pork. Shred some cabbage, carrots, and onions, then toss them in a tangy vinaigrette or a creamy mayonnaise-based dressing. For an added twist, try incorporating some shredded apple or raisins into your coleslaw for a touch of sweetness.

Another salad option is a vibrant, summery bean salad. Toss together some canned cannellini beans, chopped red onions, halved cherry tomatoes, and chopped fresh basil. Dress it with a simple vinaigrette made with Dijon mustard, and you've got yourself a delicious and healthy side dish.

If you're looking for something more substantial, why not try your hand at making grilled corn on the cob? Brush the corn with a little oil and place it directly on the grill, turning occasionally, until charred and tender. Serve it up with a generous dollop of sour cream and a sprinkle of chili powder or smoked paprika for an extra kick.

For a heartier side, baked beans are always a crowd-pleaser. You can make your own by simmering canned navy beans in a rich tomato-based sauce, sweetened with a touch of brown sugar and a hint of molasses. Add in some diced bacon or smoked ham hock for an extra meaty treat.

Lastly, no BBQ is complete without some crispy, golden roast potatoes. Parboil some halved new potatoes, then toss them in oil and your favourite BBQ spices before roasting them on the grill, turning occasionally, until crispy. Serve these up with your juicy pork joint for the ultimate BBQ feast!

With these delicious sides, your barbecue pork will be the star of the show, and your guests will be asking for seconds!

Frequently asked questions