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Dark and Stormy

Ingredients

Ingredients: 6 lb (2.7 kg) Pork shoulder roast (Boston butt cut) Apple wood chips Rub: 1.5 tbsp (15 ml) brown sugar, 1 tsp (7.5 ml) cayenne pepper, 1 tbsp (15 ml) freshly ground pepper, 1 tbsp (15 ml) garlic salt, 1.5 tbsp (22.5 ml) paprika, 1 tsp (5 ml) ground cloves Mop & Glaze 1 cup (250 ml) Cruzan Black Strap Rum, 1 bottle (341 ml) Propeller Ginger Beer, half cup (125 ml) dark maple syrup, quarter cup (67 ml) fresh lime juice, 1 tbsp (15 ml) freshly ground pepper, 1 tsp (5 ml) sea salt, 1 tsp (5 ml) all spice

Details

This recipe is inspired by the stormy weather of the Maritimes, the fresh pork that is available from the Annapolis Valley, and the special relationship that Halifax has had with Boston since the Halifax explosion of 1917. This recipe uses the highball the Dark 'n Stormy as a base for the mop and glaze that gives the roast a savoury and sweet ginger caramel flavouring. The pork shoulder (Boston butt cut) is a relatively cheap cut that is beautifully transformed by slow cooking and smoking in the Big Green Egg. The key to this meal is patience. Cooking this roast will take 12+ hours (depending on size). Directions 1. Trim excess fat from pork roast. 2. Tie pork roast tightly into uniform shape. Coat roast with rub mixture at least 2 hours before cooking and allow roast to warm to room temperature. 3. Combine ingredients for wash. 4. Preheat BGE to 225 oF (107 oC) ( plan on 2+ hrs/lb). 5. Place roast on a rack in a pan and add 1 cup (250 ml) water in bottom of pan (to avoid burning). 6. Put rubbed roast in the BGE when temperature has stabilized. 7. Give roast it first bath after and smoke after 30 minutes and mop roast every 30 minutes thereafter making sure not to wash off rub (alternatively, glaze can be injected into the roast for a deeper flavour). 8. Add soaked wood to fire for smoke at 30 minutes and 1.5 hours. 9. Remove roast from egg when internal temperature has reached 160oF (70oC) (approximately 12 hours but use a temperature probe to be sure). 10. Let roast rest for 20 minutes before serving. Please see photos for submitted recipe pictures at www.biggreenegg.ca/recipes/photos.php

Submitted by: Occassion Magazing Contest Winner: T Davies