Scottish-born Gavin Hughes is head chef at The Byron at Byron Resort and Spa. Gavin has always been a true advocate of all things local, ensuring the restaurant adopts a paddock-to-plate philosophy and uses regional producers wherever possible.
Recipe: Smoked and pulled Byron Bay pork shoulder with chipotle
2kg Byron Bay Pork shoulder
1 cup smoking chips
2 brown onions
3 cloves garlic finely diced
1 bunch parsley
200g smoked chipotle chili
1 tin chopped tomatoes
2 tbs smoked paprika
2 tbs cumin seed
1 tbs ground coriander
1 tbs Tabasco sauce
1 tsp cumin seed
1 tsp chopped rosemary
½ cup maple syrup
½ cup red wine vinegar
Preheat your oven to 120 degrees. Mix all the ingredients for the marinade together and leave for later use. Dry off the pork shoulder and put it into an oven tray with a wire rack.
To smoke the pork, place the shoulder in the oven and then in a metal tray place the smoking chips. Set alight with a blowtorch. When you start getting fire blow the wood chips out and place in the oven with the pork, closing the door, allowing the pork to take on a nice smoky flavour. (An alternative to this is using a product called ‘liquid smoke’, which you can add to the marinade and sauce later on to get a similar flavour.)
Leave the pork in the oven for 4–8 hours or until the pork is tender and easily pulls away from the bone.
Meanwhile sauté the onion and garlic until translucent. Add all spices, chipotle chili and cook further. Deglaze with white wine and add tomatoes to cook for another 45 minute at least.
Once the pork is done and is still hot, pull the meat from the bone and break it into chunks. Then add this to the onion and tomato mixture.
To finish season and add chopped herbs.