Slow Smoked Thyme and Mustard Pork Joints

Back to recipe list

bites

Popularity

Preparation Time: 10 minutes
Cooking time: 180 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: low
Gi level per serving: none

Number of servings: 12
This recipe has been visited 864 times

Ingredients:

Metric Imperial

2 Joints of boneless Pork

6 Cloves of Garlic

10 sprig(s) Thyme

6 tbsp(s) English Mustard

4 tbsp(s) Horseradish Sauce

2 tbsp(s) Soy Sauce

1 tsp(s) olive oil

150 gm(s) whiskey smoke chips

Good for parties with a great aroma of a mixture of italian and british tastes. Good for entertaining parties with a bit of poshness lol x

Posted by: canterburychef90 on 01 July 2009

Click here to view canterburychef90's Cookery Book

Cooking Steps:

1. Make small incisions around the two joints. Slice the garlic cloves into small slices. With the time rip off the leaves and rub them into your hands releasing the flavour and smell. Place the garlic and thyme in a bowl with the olive oil give it a toss. Get a few strands of thyme and garlic and place into the incisions around the two joints. With the barbecue place some whiskey smoke chips when the embers show.

2. For the marinade, in a bowl place the mustard, horseradish sauce and soy sauce and mix together. Place the two joints on the BBQ smooth over the marinade over the top of the joints. Close the lid and slowly cook for approx three hours. Every half hour place more of the marinade on the top of the joints. This allows the moisture of the marinade to stay in the meat. Some cooking times may vary depending on the BBQ and te temperature.

3. Once cooked slice the two joints thinly and lay on a platter. If you wish the crackling to be crispy increase the cooking time but be sure to baste the bottom to prevent the meat from drying out.

4. Add a few sprigs of rosemary onto the platter for garnish.