The grand fir adds an interesting and savoury element to this dish. Pork shoulder is often called Boston Butt or simply Butt Roast. It is a cut with a lot of fat and connective tissue and is perfect for roasting or slow grilling on the barbecue. I use a pellet smoker barbecue and a combination of oak and apple wood. The internal control thermometer should be set to 175°F (80°C).
1 deboned pork shoulder (about 4 lb [2 kg])
1 Tbsp (15 mL) minced garlic
1 cup (250 mL) apple cider
1 Tbsp (15 mL) extra-virgin olive oil
2 Tbsp (30 mL) salt
1 tsp (5 mL) freshly ground black pepper
1 cup (250 mL) grand fir needle tips, chopped
Place the pork in a large container and rub the garlic into the meat. Pour the apple cider overtop of the pork. Cover the container with plastic wrap. Refrigerate overnight, turning occasionally.
The next day, remove the pork from the marinade and dry with a paper towel. Rub the skin side with olive oil and give the meat a good sprinkling of salt, pepper, and grand fir needles.
Turn on the burners on only one side of the barbecue (or bank the coals to one side of the grill) and place the meat on the unlit portion. This will give you indirect heat to cook the pork slowly.
Cook over a low temperature for about 2–3 hours, or until the internal temperature reaches about 155°F (70°C) (for well done). Remove the meat from the grill and cover with a piece of aluminum foil. Allow to sit for at least 15 minutes. Carve into thick slices and serve warm.
SERVES 6–8