Step 1

Take your piece of meat and assure it's been completely thawed if previously frozen.

Step 2

Cover the whole piece of meat with plenty spice rub. See photo in the post, be generous.

Step 3

Leave the meat to rest for at least 2-4 hours, we left it overnight. This isn't done necessarily for flavour but for moisture extraction. It helps to dry the meat.

Step 4

Light your barbecue to a moderate high heat (200-250C) when using charcoal (the actual temperature will easily be 40 degrees lower, this is fine, even better). Charcoal will cool down overtime, so it's worthwhile to start at a higher heat to prevent having to refill all the time.

Step 5

Place the meat on a hot spot on the barbecue and roast on both sides for 3-8 minutes until a nice dark brown, almost black colour.

Step 6

Move the meat to a cooler place on the barbecue. Close the lid and let it cook more slowly for the next few hours. Regularly (every 30 minutes or so), check the internal temperature of the meat.

Step 7

Once the internal temperature has reached 65-70C, carefully take the meat from the barbecue and wrap in aluminium foil. Wrap it well, such that any moisture cannot leave the meat and will stay within the aluminium foil.

Step 8

Take the meat from the barbecue again once it's around 85C. Carefully take it off, there will be a lot of moisture within the aluminium foil, it can burn you easily.

Step 9

Place the pork in a tray and open the aluminium foil. Let all the moisture out and save it in the tray.

Step 10

The meat will be noticeably softer than it was at the start now. Place it back on the barbecue, keep the aluminium foil at the bottom but leave the top and sides open. The pork has to dehydrate again.

Step 11

Once the meat has reached an internal temperature of 90-92C you can take it from the barbecue. The meat should be soft and you should be able to pull it apart with two forks. If not, place it back on the barbecue, it will need more time.

Step 12

Before actually pulling, leave the meat to rest for at least 30 minutes.

Step 13

Pull the pork apart and pour back most of the moisture you caught in the aluminium foil. This will rehydrate the pork slightly, while keeping the crunchy bits.

Step 14

Serve with coleslaw, barbecue sauce or any other combination you'd prefer.