Bacon Bomb Explosion

By Aussie Griller · 180 min

Ingredients

Instructions

1. Trim the 2.5 kg pork shoulder into small pieces and put them through the meat grinder, aiming for about 2 kg of mince.
2. Season the mince with 1½ tbsp salt, 1 tbsp ground white pepper, 1 tbsp garlic powder, 1 tbsp dried sage and a couple of tablespoons of cayenne pepper if you want it.
3. Mix the seasoning through the mince thoroughly for about five minutes.
4. Shape the seasoned mince into a rectangle about 2.5 cm thick.
5. Brush the rectangle with BBQ sauce, then scatter the fried crispy bacon pieces over the top.
6. Roll up the mince, lay it on the bacon weave, and roll the weave around it.
7. Set up the barbecue for indirect, low and slow cooking at 120 °C (250 °F) with the coals on one side, and place the bacon explosion on the other side with a chunk of hickory on the coals.
8. Cook until the internal temperature reaches 77 °C (170 °F), which takes about 3 to 3½ hours.
9. Rest the bacon explosion for about 10 minutes before slicing and serving.

Summarized from Aussie Griller's video. Watch it for the details.