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SPICY TANDOORI PORK SHOULDER
This one’s for the heat lovers! Slow-cooked and finished over the flames, this pork shoulder packs a punch with hot Chilli Sauce, infused with Indian spices and a rich, smoky crust.
Course: Main Course
Cuisine: Indian
Keyword: hot and spicy, INDIAN, pork, TANDOORI
Author: jacksmeatshack
Ingredients
  • 1.5 kg pork shoulder boneless, skin removed
  • 4 tbsp Hot Chilli Sauce
  • 200 g Greek yoghurt
  • 2 tbsp vegetable oil
  • 1 tbsp lemon juice
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic minced
  • 1- inch piece fresh ginger grated
Instructions
  1. In a bowl, mix the hot chilli sauce with yoghurt, oil, lemon juice, and all the spices. Stir in the garlic and ginger to form a thick paste.
  2. Rub the marinade all over the pork shoulder, ensuring it’s well coated.
  3. Cover and refrigerate overnight (or at least 4 hours) to let the flavours penetrate.
  4. Preheat the grill Set up for two zone cooking at 140°C.
  5. Add a few chunks of wood (like hickory or cherry) for extra smokiness.
  6. Place the pork shoulder on indirect heat.
  7. Cook with the lid closed for 3-4 hours, until the internal temp reaches 85°C.
  8. Move the pork to direct heat and sear each side for 2-3 minutes to create a crispy crust.
  9. Brush with extra hot chilli sauce for an added layer of heat.
  10. Remove from the grill and let the pork rest for 15 minutes, then slice or shred.
  11. Garnish with fresh coriander and serve with naan, cooling raita, or a tangy mango chutney.