700g lean piece of pork shoulder, collar or leg joint *
300ml cider *
2tsp fresh sage, roughly chopped *
2 gloves garlic, squashed *
1 tbsp honey *
seasoning to taste
Unroll joint until flat. If it is thicker than 3-4cm then slice into the meat and open up so that the meat can be flattened out some more. Place in a shallow dish and lie pork flat.
Mix together the beer/cider, seasoning, sage, garlic and honey. Pour this into the dish and cover the meat. Leave to marinate in the fridge for approx. 1 hour.
Once the bbq is ready and the coals have turned grey/white, place the meat on the grid, which should be raised as high as possible to ensure the outside does not cook too quickly.
Cover over the joint with an upturned foil container or make a foil hat with a double layer of tinfoil – this will help the joint to cook by both direct and indirect heat!
Cook for approx. 30-40 minutes, until the juices run pink and the meat is succulent and juice
* Available from your local producer at Hampshire Farmers’ Markets