Smoked Essex Pork Shoulder with Cider BBQ Sauce

This recipe was created by Annie-Mae Herring

There’s something about slow-cooked pork…its deep, smoky sweetness, the way it falls apart under the lightest touch. This one, kissed by Essex oak and cider, is worth the wait.

Annie-Mae Herring’s smoked Essex pork shoulder with a cider BBQ sauce is a true homage to Essex, celebrating it’s rich flavours and local ingredients. Seasoned with Maldon Chilli Sea Salt for a touch of heat and slow-smoked to perfection, this tender pork is finished with a tangy, cider-infused BBQ sauce made from the finest Essex cider. Perfect for gatherings, it’s best piled into soft buns for the ultimate BBQ feast!

Here is how to make smoked Essex pork shoulder

1. Rub the pork—massage in the Maldon Chilli Sea Salt, sugar, spices, a splash of oil. Let it sit while the barbecue comes to life.
2. Set for indirect cooking, low and slow, around 120°C. A tray of water beneath keeps things gentle.
3. Smoke for 6–8 hours, topping up the wood as needed. Mop with a little cider now and then.
4. Make the sauce—simmer everything until rich and glossy. Taste. Adjust.
5. When the pork pulls apart with ease, rest, shred, mix with sauce. Pile into buns, let it drip onto fingers, eat outside with the smell of wood smoke still clinging to your clothes. Essex on a plate.