Arianne Butterfly

02/09/21

Pork shoulder reinvented Italian style

When you think of a recipe made with pork shoulder, you automatically imagine the classic dish: pulled pork cooked on the BBQ...

Wanting to reinvent the way to prepare pork shoulder in a slightly healthier and equally tasty way, I present to you the recipe that I concocted and which has proven itself: my delicious Italian pork shoulder recipe!

Working tool:

• Injecterminator BBQ Quebec

Ingredients :

• 1 pork shoulder roast
• ¾ cup vegetable broth
• 1 can (798 ml) diced tomatoes
• 2 onions, whole
• 4 cloves garlic, whole
• ¼ cup honey
• ¼ cup balsamic vinegar
• Argentina BBQ Quebec spices , to taste
• Basil leaves, to taste
• Salt and pepper, to taste
• Water (optional)

Preparation :

1. Using the injecterminator, inject the vegetable broth into the pork shoulder.

2. Coat the pork with Argentina spices and sear the piece of meat at very high temperature on the BBQ for 3 to 4 minutes on each side.

3. Meanwhile, grill the onions on the BBQ until they turn golden brown. Remove from the heat, slice and set aside.

4. Preheat the BBQ for indirect cooking to approximately 350°F.

5. In a casserole dish (or an aluminum dish), place the pork, transfer the contents of the can of tomatoes, pour in the balsamic vinegar and honey, add the garlic cloves and onions, then salt and pepper.

6. Insert the casserole dish (without lid) into the BBQ and cook everything in indirect cooking for about 4 to 6 hours or until the internal temperature of the pork reaches 205 °F. If during cooking the liquid in the casserole dish evaporates completely, add water (optional).

7. Remove the casserole from the BBQ, let it rest for a few minutes and decorate the inside with basil leaves.

8. Serve with rice, roasted root vegetables or over long pasta and enjoy!

Happy BBQ and enjoy your meal!