I had my first BBQ of the season with members of my close family for Easter and used my charcoal BBQ to roast a whole Pork Shoulder. I made an aromatic Tandoori style marinade which combined delicate spices and yoghurt that both tenderised and added flavour before cooking. Taking three hours on a slow burning charcoal, the whole joint cooked through beautifully. I made a spicy coconut curry sauce, some Asian style coleslaw and fresh bread to accompany a great simple BBQ meal.
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