MEMPHIS BBQ PORK JOINT

greatnorthernspice
Mar 4
2 min read

Serves: up to 6 people

Cooking time: up to 1 hour 30 minutes, depending on the weight of your pork.

Experience the mouthwatering flavours of Memphis BBQ Pork, cooked to perfection in an air-fryer. Succulent pork shoulder is marinated in our Memphis BBQ Seasoning, ensuring a rich and savoury taste in every bite.

This Memphis BBQ Pork recipe uses the Great Northern Spice Memphis BBQ Rub & Seasoning.

MEMPHIS BBQ RUB & SEASONING

£4.50

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INGREDIENTS

6 tablespoons of Great Northern Spice Memphis BBQ Seasoning
1 large boneless pork leg or shoulder
2 tablespoons rapeseed oil (or olive oil)

FOR THE SIDES (OPTIONAL, TO SERVE)

4 large potatoes (Maris Piper), cubed
1 teaspoon garlic paste/purée
6 sweetcorn cobs
1 tablespoon salted butter
1 bag of salad leaves, washed
BBQ sauce

HOW TO COOK - AIRFRYER METHOD

Please check the weight and cooking instructions on your pork joint - these times are a guideline for an average large piece of pork.

Remove the pork from the fridge around 10-20 minutes before cooking. Score the skin of the pork with a sharp knife in a criss cross diamond pattern - do not cut through to the flesh.
Rub 4 tablespoons of the Memphis BBQ Seasoning all over the pork and in to the scored skin. Add some oil and massage the rub in to the meat.
Place your pork in to your air-fryer and cook at 200°C for 20 minutes to crisp up the skin. After 15 minutes, turn over your pork and reduce the temperature down to 160°C and cook for a further 1 hour 10 minutes (or longer/shorter depending on the size of your pork).
Remove from the air-fryer and check that the juices run clear. Rest your meat until carving up and serve with your choice of side dishes.

CHOICE OF SIDES - HOW TO COOK
When your pork has around 30 minutes left in the air-fryer, in a large microwavable bowl, add your 6 sweetcorn cobs, butter and 1 tablespoon of the Memphis BBQ Seasoning (rubbed over the cobs) and microwave for 6 minutes to soften. Set aside.
In the same microwavable bowl, add cubed potatoes and microwave for 5 minutes to soften.
Next, add the part-cooked potatoes, garlic and a splash of olive oil to a frying pan on a medium heat and fry for 15 minutes, stirring occasionally until golden brown and crispy.
Meanwhile, add the sweetcorn cobs to the air-fryer (pork should be resting) and cook on 200°C for 10-12 minutes.
Serve all your sides with salad and bbq sauce. Enjoy!