1.2kg boneless pork shoulder, rolled
1 tablespoon oil
sea salt flakes and freshly-ground white pepper
apple sauce, to serve
Preheat barbecue with outer burners on medium-high and middle burners on low. Rub the pork with oil, then season generously with salt and pepper.
Place the pork on a roasting rack set over a roasting pan, then add 2 cups water.
Bake for 1 hour with the lid down, then reduce heat on outer burners to low and cook for one 1 hour with the lid down, topping up water from time to time.
Increase outer burners’ heat to high again and bake for a final hour with the lid down. Allow to rest, then carve and serve with apple sauce.