Smoky Bourbon BBQ Pork

Ingredients

1/2 cup (125mL) bourbon
1 Tbs wholegrain mustard
2 Tbs brown sugar
1 Tbs smoked paprika
2 tsp ground ginger
1.8 kg boneless pork leg roast
12 white soft wraps
350 g packet kale coleslaw

Method

Preheat a covered barbeque on high. Alternatively, preheat oven to 220 C.

Combine the bourbon, mustard, sugar, paprika and ginger in a large bowl. Season. Add pork and turn to coat. Place pork and bourbon mixture in a disposable baking tray. Add 1/4 cup (60mL) water to tray. Cook pork in a covered barbeque using indirect heat, or in oven, for 30 minutes.

Reduce heat to low (or reduce oven to 180 C). Cook, brushing with juices in tray every 20 minutes, for a further 1 hour 30 minutes or until cooked through. Remove pork from barbeque. Cover with foil. Set aside for 20 minutes to rest.

Meanwhile, heat wraps on barbeque for 10 seconds each side. Cover to keep warm. Prepare kale coleslaw following packet directions.

Serve pork with coleslaw and wraps.

Credits: Coles

Photo Credits: Coles