Tie the meat to the lid and heat the coal in the cauldron - amazing outcome!

Tie the meat to the lid and heat the coal in the cauldron - amazing outcome! Ingredients: pork meat - 2 kg (4.4 lb) salt - 10 g ( oz) black pepper - 10 g ( oz) smoked paprika - 6 g ( oz) garlic powder - 10 g ( oz) herbs of Provence - 10 g ( oz) TO COLD 2 H water - 1 l (34 fl oz) bay leaves - 5 pieces garlic - 5 cloves black peppercorns - 10 g ( oz) red peppercorns - 10 g ( oz) thyme twigs - 15 g (½ oz) TO BOIL 2 H heated coal - 100 g (3.5 oz) Smoke it for 30 min Follow us on: Facebook: