More than 1 hour
- 1 (about 2kg) pork shoulder, deboned and butterflied (with fat layer intact)
- Salt and milled pepper
- ⅓ cup (80ml) siracha sauce
- ½ cup (125ml) honey
- 2 Tbsp (30ml) Worcestershire sauce (or soy sauce)
- 2 Tbsp (30ml) Dijon or English Mustard
- Handful chopped fresh coriander
- 16 soft bread rolls
- ½ cup (60ml) mustard-mayonnaise
- 2 baby red cabbages, shredded
- 2 baby green cabbages, shredded
- 2 mielies, grilled and corn cut off the cob
- Handful fresh coriander
- 4 jalapeños, sliced
- Lemon and/or lime wedges, for serving
- Arrange coals in a horseshoe shape at the bottom of the kettle braai, creating two rows with a large gap between them at the one end (the ends of each row should not touch).
- Fill a rectangular foil baking tray with water and place it in the centre of the coals.
- Butterfly meat open to create a flat, even surface and season generously.
- Combine siracha sauce, honey, Worcestershire sauce, mustard and coriander to make a sauce.
- Brush meat side of the pork shoulder with half of the sauce (not the skin as it will burn).
- Light coals and place meat fat-side down on the grid, over the water-filled tray. Put the kettle braai’s lid on.
- Braai pork for 3-3½ hours, maintaining a steady low-and-slow heat and replenishing coals every hour. (Do not let the coals die.)
- Remove pork from the heat once cooked and rest it for at least 20 minutes.
- Shred meat using two forks or your hands.
- Drizzle shredded meat with remaining sauce mixture.
- Place pork on a platter with bread rolls, mustard-mayonnaise, shredded cabbage, grilled corn and fresh coriander.
- Serve with lemon or lime wedges and sliced jalapeños on the side.