Steve Durham''s BBQ Dingley Dell Pork Shoulder

Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 13th November 2012
Dingley Dell's Flying Visits

Steve Durham''s BBQ Dingley Dell Pork Shoulder

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Steve Durham''s BBQ Dingley Dell Pork Shoulder recipe below, as tried and tested by professional chefs - Why not give it a try? Serves 30


  • Pork
  • 1 shoulder weighing approx 6kg (£11.40, which should equate to 30 servings, plus the cost of other ingredients at £3.60)
  • Spice mix:
  • 50g brown sugar
  • 25g garlic salt
  • 100g smoked paprika
  • 10g black pepper
  • 10g ground cumin
  • 50mls rapeseed oil
  • Wrap
  • 150g honey
  • 50mls apple juice
  • Garnish:
  • 2 bunches chopped spring onions
  • 50g flat leaf parsley leaves
  • 50g finely chopped red chilli (optional)
  • 2 sprigs thyme, leaves only
  • 100mls BBQ sauce


Pierce the meat deeply all over at half intervals, twisting the knife to create half diameter holes. Season the meat "like rain" with spice mix and massage into the holes. Cover and refrigerate for 3-24 hours.
Prepare the grill for indirect grilling - the temperature should be 275F/130C. Moisten the meat with the rapeseed oil and cook for 6 hours.
Remove the shoulder from the grill. Make a parcel from 2 large sheets of tin foil and put pork onto the foil. Combine the wrap ingredients - apple juice and honey and wrap inside the parcel with the meat. Put back on the grill for 2 hours.
Remove the parcel from the grill and allow to rest, still wrapped for 30 minutes. Unwrap the foil, discarding along with any liquid, apply the BBQ sauce and put the shoulder back on the grill uncovered for 30 minutes to kiss with smoke until the meat is glazed.
To serve, put the pork onto a platter and scatter the garnish over. Pull into shreds with 2 forks.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.