*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Ingredients

  • Pork shoulder
  • Salt
  • Black pepper
  • Garlic
  • Red paprika
  • Olive oil
  • Soy sauce
  • Honey
  • Cling film
  • Garlic butter
  • Various veggies for salad

Recipe

  1. Marinate the meat with salt, pepper, garlic, paprika, and a bit of olive oil.
  2. Wrap it in cling film and leave it in the fridge for 24 hours.
  3. Before cooking, remove the spices from the meat (as they may burn). If you wash them off, dry the meat with a paper towel.
  4. Place the charcoal on one side of the barbecue firebox (leaving the other side empty). If you have a kick ash basket, use the divider to put the charcoal on one side. This will reduce the chance of food burning.
  5. Preheat the grill to 180°C.
  6. Mount the meat on the rotisserie and secure it with two sliding spikes at each end. Insert the meat thermometer probe into the meat and place the entire rotisserie in the kamado grill.
  7. Prepare a glaze sauce from soy sauce, honey, and garlic. Spread it over the meat a couple of times during cooking.
  8. Cook until the internal temperature of the meat reaches 63°C.
  9. Cut the peeled potatoes in half and slice each into thin slices (but do not cut completely through). Sprinkle with salt and garlic butter.
  10. Bake the potatoes in a tin or on a silicone mat with heat deflectors and a drip pan at 180°C for about 40 minutes.
  11. Enjoy!

*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Required tools

**In this book you'll find all important information how to use kamado grill and how to prepare and to cook delicious foods with no mistakes.