Citrus Pork Shoulder with Buttered Peas & Mustard Recipe

Citrus Pork Shoulder Electric BBQ Recipe

Serves: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes Closed Lid Cooking.

Heat setting:
2 burner electric barbecue
Moderate oven (200C)


1.5kg pork shoulder, butterflied
2 tablespoons olive oil
1 lemon, zested, juiced
1 orange, zested, juiced
1 lime, zested, juiced
2 cloves garlic, crushed
¼ cup chopped coriander
Cooking oil spray
2 cups frozen peas, cooked, to serve
1 tablespoon butter
Dijon mustard, to serve


  1. Place pork in a shallow glass dish. Combine the oil, lemon, orange, lime, garlic and coriander in a jug. Pork over pork. Turn to coat. Set aside for 15 minutes for flavours to develop.
  2. Meanwhile, set timer dial to 10 minutes. Turn burner dial to 2 burner setting. Preheat the barbecue to 200C.
  3. Turn timer dial to 35 minutes.  Drain pork. Reserving marinade. Grill pork for 3 minutes each side or until browned. Transfer to hot plate. Turn burner dial to one burner setting. Close Lid. Cook, turning occasionally and brushing with reserved marinade, for 30 minutes or until cooked through. Transfer to a plate. Cover with foil. Rest for 10 minutes. Slice.
  4. Toss hot peas with butter. Season. Serve pork with peas and mustard.