OVERVIEW
As the name suggests, here at The Pig we love our pork. For this recipe we soak a pork shoulder in a cider brine, which gives a real sweetness to the meat. We then throw a load of veg directly onto the coals underneath the rotating pork. The veg caramelises, you rub off a bit of that burnt char on the outside, blend it together, and you end up with this aniseedy, earthy beetroot relish that cuts through the sweetness of the pork. At The Pig, we like our pork to have a bit of a blush to it – and we have absolute faith in the healthiness of our animals – so we only cook it to an internal temperature of 62°C. If you prefer it fully cooked through, take it up to 70°C.
BRINE THE PORK
In a large pot, mix the cider, water and salt until the salt is dissolved then place the pork into the brine. Leave to soak for 1 hour then take the pork out and give it a good rinse.
This can be done up to 48 hours before cooking.
SET UP YOUR EGG
Set up your EGG for rotisserie cooking. The target temperature is 170°C-190°C. Remove the top fork from the Rotisserie spit. Thread the pork shoulder onto the spit and make sure it is centred and secure. Add the top fork and tighten the wing screws at both ends. Install the spit, turn on the Rotisserie motor and watch the pork rotate. After a full rotation, check that the meat is secure, then close the Dome. Leave to spit roast for approximately 1 hour, until the core temperature reaches 62°C and the juices run clear. Cook for a little longer and take the pork to 70°C if you don’t want any pinkness in the meat.
MAKE THE RELISH
Remove the pork and leave it to rest for 20 minutes while still on the spit. About 15 minutes before the pork has finished cooking, place the fennel, beetroot, shallots and tomatoes directly into the coals and dirty cook for around 30 minutes until charred all over and cooked through.
Rub the burnt shallot and beetroot skins off. Roughly chop the flesh and blend with the fennel and tomatoes. Add a splash of the tomato balsamic and season to taste with smoked salt.
After the pork joint has fully rested, take it off the spit, carve and serve with the beetroot relish on the side.
