Pork shoulder with penja pepper and garlic marinade

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Pork shoulder with penja pepper and garlic marinade

My first dry-age project was done. I dry-aged a pork shoulder for 21 days, and it looked fantastic. I had to celebrate it by smoking it with some great flavours.

I tried all the different peppers in the world and decided I loved the Penja pepper the most. This was the basis of a fantastic rub for this dry-aged pork shoulder.


  • Pork shoulder
  • 1 tbsp of Penja peppercorns
  • 5 cloves of garlic
  • a handful of fresh flat leave parsley
  • 2 tsp of salt
  • 3 sprigs of fresh thyme

How to

  1. Grind the peppercorns in a mortar and pestle. Add the garlic cloves and crush them with the pepper until a coarse paste starts to form.
  2. Add the parsley, salt and thyme leaves and grind it to an even paste.
  3. Rub this on the pork shoulder and let it sit while you start the smoker.
  4. Start up your smoker to a temperature of 160°C (320F). Place the pork shoulder and stick a thermometer in the thickest part. Then close the lid.
  5. Smoke the meat to a core temperature off 70°C (158F).
  6. Take the pork shoulder out of the smoker and let it rest for half an hour before you dig in.

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BBQ gear used

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