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Smoked Slow Cooked Pork Shoulder with Super Crispy Crackling

Gino D’Acampo
Recipe by Gino D’Acampo

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  • Prep 50 mins
  • Marinade Time 2 hours
  • Total 5h 20 mins
  • Easy
  • Serves 6

I wanted to create a slow cooked pork but still with the amazing crunchy crackling that we all love. This is the perfect recipe for that, and it works fantastic with the smoker setting.

You can marinate the meat the night before and literally all you do is to cook it in the new Ninja Woodfire Electric BBQ Grill & Smoker. Minutes to prepare and 4½ hours to cook, but no actual time taken away from your day.

Compatible with

Allergies

  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Soybeans

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  • 1.8kg pork shoulder with skin on, get your butcher to score the skin
  • 2 medium red onions, peeled, cut in half horizontally
  • 2 large carrots, cut lengthways in half, then cut into 7cm chunks
  • 6 rosemary sprigs
  • 150ml red wine
  • Maldon salt
  • 1 tsp corn flour

Dry marinade

  • ½ tbsp salt
  • ½ tbsp grounded black pepper
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 2 tsp English mustard powder
  • 1 tsp turmeric
  • 2 tsp vegetable stock powder

Glaze

  • 3 tbsp honey
  • 3 tbsp BBQ sauce
  • 1 tbsp dark soy sauce
  • 1 tsp chilli powder

Utensils

  • Step 1

    With a sharp knife, separate the skin from the pork and set aside. Trim off and discard any excess fat around the meat

  • Step 2

    Place all the dry marinade ingredients onto a large plate and use your fingertips to mix well. Take your pork skin and lie it down into the marinade, use your fingers to make sure the meat is well coated. Turn the skin over and repeat the process to ensure that both sides are completely covered with the marinade. Place the skin onto another plate lined with baking parchment, skin side up, cover with baking parchment and put in the fridge for at least 2 hours

  • Step 3

    Now put your pork shoulder in the dry marinade and cover completely with the dry spices, ensuring all the meat is coated on all sides, including all the little crevices

  • Step 4

    Double line the crisper basket with foil. Arrange the carrots, onions and rosemary into the crisper basket, creating a natural rack for the meat to sit on. Place the pork shoulder on top of the vegetables. Pour in the wine and 100ml cold water. Make sure the meat stays dry. The liquid should be poured in at the side of the pork. Cover with foil, carefully making sure the basket is sealed completely and rest in the fridge for at least 2 hours

  • Step 5

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place crisper basket with pork shoulder on grill plate, then close the lid

  • Step 6

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid

  • Step 7

    Turn dial to SMOKER and set temperature to 120°C and set time for 4 hours. Select START/STOP to begin cooking. Cook for 2½ hours

  • Step 8

    Take the skin out of the fridge and remove the baking parchment. Generously sprinkle over 2-3 pinches of Malden salt, open lid , place the rind on foil next to the pork on vegetables. Close lid and cook for 1½ hours

  • Step 9

    Meanwhile to prepare the glaze, pour the BBQ sauce, honey, soy sauce and chilli powder into a small bowl. Mix well and set aside

  • Step 10

    Remove the crisper basket from the grill. Remove and discard the foil. Transfer pork to the grill plate and using a silicone brush, coat the pork shoulder with the glaze. Arrange crackling next to pork on grill. Select START/STOP to begin cooking

  • Step 11

    Set temperature to 180°C and set time for 30-40 minutes. Select START/STOP to begin cooking

  • Step 12

    Remove the crackling from the grill (this should be crisp looking) and place on a plate with two forks or spoons underneath the skin, allowing the air to circulate around the crackling. Set aside

  • Step 13

    Remove the shoulder of pork from the grill and carefully lift out the meat onto a large serving platter. Cover with foil and let it rest

  • Step 14

    In a small saucepan, drain the juices from the crisper basket through a sieve. Place onto a medium heat and bring to the boil

  • Step 15

    Put the corn flour into an espresso cup and fill up halfway with water (30ml). Mix well and pour into the sauce. Using a whisk, stir until the gravy has thickened, approx. 2 minutes. Turn off the heat

  • Step 16

    Remove the foil on the pork and with the help of two forks, shred the meat into pieces. Drizzle the sauce all over the meat

  • Step 17

    Finally chop the crackling into small pieces and sprinkle over the meat. Serve immediately

  • Step 18

    In my house, we serve it with brioche buns and coleslaw, but anything goes from crispy salad, to roast potatoes, or just simple boiled rice. I promise this will be the best smoked pork you have ever made however you decide to serve it! Buon Appetito and don’t forget to serve it with a good bottle of Italian red wine

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