* 1kg Pork shoulder, skin on and scored with a hobby Knife
* 1 tablespoon Honey
* 1 tablespoon Taste Sensation Hot Louisiana Barbecue Marinade Flavouring
* 1 tablespoon Lime juice
* Good pinch of Sea salt
* Good pinch of Freshly ground black pepper
* 1 bag instant light BBQ coals

===Method===
* Arrange the white hot coals so they are in a single layer under the meat
* Place a second rack about 10cm (4") above the normal rack so the Meat is well above the coals
* Close the venys on your BBQ to ensure a slow burn
* Place the pork shoulder on the second rack, skin-side down
* Cook for 1 hour, then turn the meat over and baste with any remaining marinade
* Keep turning and basting for as long as the coals are hot
* We left our first attmept for 3 hours as the BBQ still had plenty of residual heat
* Remove and serve

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