Ingredients
| 1 | Salt & freshly ground pepper, (to season) |
| 1 kg | Pork shoulder, (free range, and boned. with skin left on) (Main) |
| 1 | Vegetables, (assorted, including beetroot, potatoes, turnips, yams, carrot, pumpkin-approx 3 per person) |
| ½ cup | Brown sugar |
| 1 cup | Rice |
| 1 sprig | Rosemary, and or thyme (optional) |
| 1 | Garlic clove, whole (optional) |
| 1 cup | Water |
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Directions
- Preheat oven to 170C. Select a roasting dish large enough to hold the meat and vegetables.
- Season the pork and wrap in the muslin, tie tightly.
- Wash the vegetables and cut if necessary. Smaller whole vegetables work best.
- Season and wrap in muslin parcels, separating beetroot if using because the colour will bleed.
- Line the roasting dish with tinfoil to reach up the sides.
- Mix together the soil, sugar, rice and manuka chips then lay in the bottom of the dish. Add herbs and garlic if using.
- Sit the dish over a medium gas flame to start the smoking process.
- Move the dish slowly until you see that the whole surface is smoking then remove from the flame.
- Pour in the water then add the parcels and quickly cover the entire dish with tinfoil, making sure it fits tightly.
- Put in the oven and let cook undisturbed for 2 hours.
