Serves 6 to 8

Description

Fresh pork capicolo is a single muscle roast from the Butt section of the shoulder. It is the neck muscle above the normal pork loin roast we see in grocery stores. The term usually refers to the Italian-style cold cut made from this cut but this is the fresh, raw muscle (sometimes called Pork Neck).  Ask your butcher for the capicolo as it has a little more fat internally and gives a super moist and tasty result when treated low and slow on your charcoal grill. If not available, use a boneless pork shoulder roast.

Ingredients

  • Spice mix
  • ½ cup brown sugar
  • 2 Tbsp salt
  • 2 Tbsp chili powder
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 4 lb 1.8 kg pork capicolo roast
  • 1/4 cup yellow mustard

Yellow Mustard BBQ Glaze

  • ½ cup white vinegar
  • ½ cup brown sugar
  • ½ cup yellow mustard

Instructions

  1. Combine the spices and mix well. This blend can be kept in an airtight container for a month. Brush one side of the pork roast with the ½ of the yellow mustard. Sprinkle and rub on a generous handful of the spice mix. Turn the roast over and repeat to cover the entire surface with mustard and spice. The yellow mustard will season the roast but also help keep the spice rub from falling off the meat.
  2.  Light your grill and set to a low temperature in the range of 210 - 240 °F (it can fluctuate within this range as the pork cooks, but shouldn't drop below or go above this).
  3. For Big Green Egg or other charcoal grills, insert the plate setter under the grill rack, to keep the temperature constant and avoid the potential of flare-ups.
  4. If you are using a gas grill, use indirect heat by only heating side of the grill and place the meat on the unheated side.
  5. At this low temperature, the meat will take around 5 hours to cook. The long, slow cooking will take the meat to a well-done state but also break down connective tissues, leaving it absolutely fork tender. Using a probe thermometer, check the internal temperature of the meat - it should reach 180 °F after 4 hours, and be kept on the grill for a full hour after it reaches that temperature.
  6.  While the pork is roasting, prepare the Yellow Mustard BBQ Glaze. Blend together the Vinegar, Brown Sugar and Mustard and baste the roast after 4 hours, then again 15 minutes before serving. Any leftover sauce can be used as a condiment.
  7.  Allow the pork to rest 10 minutes after removing from the grill, prior to carving. Slice and serve with fresh rolls, coleslaw, pickles and as many vegetables as you can manage.