Pork joint with a difference

[Smokin Mark]

I've got my family down from the north this weekeend, the weathers going to be fine so its BBQ time!

I've got a joint of pork which I'm planning to smoke and notice that some people on the forum use a 'coke injection' technique which seems to work OK.

I've not got any coke but do have some Dandy lyon and Burdock which I plan to use instead. Will let you know what the verdict is.
Watch this space!

[Steve]

I've used dandelion & burdock mixed with stout and cacao as an injection for beef before now. It's good, you might find you want to add a little sugar to the injection though.

[Smokin Mark]

Update on the BBQ pork.

Everyone agreed It was an excellent result, even though no one could taste the Dandelion!

Ingredients:
1.15 Kg Joint of Pork

Method:
1, Unrolled the Joint and using a sharp knife cut several deep holes into it.
2, Seasoned with crushed garlic and salt (including the holes)
3 Poured Dandelion and Burdock into the holes and around the unrolled Pork
4, Rolled up the Pork and tied it with string then left for around 6 hours to marinate.
5, Cooked for 2 hours with the water bowl, smoking with hickory wood chips 3 times
6, Removed the water bowl and cooked for a further hour basting the Pork with honey for the last 15 min.

It tasted brilliant, even if I say so myself.

Smokin Mark