The biting wind was howling outside, rattling my windows like a restless dingo. My stomach, however, was howling for something completely different: the smoky, savory goodness of a BBQ. But with the weather outside looking more like Siberia than Sydney, I knew a full-on grill session was out of the question. That's when I decided to bring the flavors of the Australian Outback inside.

Context

Australian BBQ is more than just throwing a shrimp on the barbie (though, let's be honest, that's still pretty good). It's a social ritual, a celebration of sunshine and good company. But increasingly, it's also becoming a showcase for the incredible bounty of native Australian ingredients. From the citrusy tang of lemon myrtle to the earthy aroma of wattle seed, these flavors are adding a whole new dimension to the BBQ scene.

Of course, sourcing these ingredients can be a challenge when you're thousands of miles away. So, I decided to create a city-friendly version, using a slow-roasted pork shoulder as the canvas and infusing it with the essence of the Outback. Think of it as a "low and slow" BBQ experience, but in your trusty oven.

The Recipe Story

The star of this show is a humble pork shoulder – yours is already calling from the fridge, right? I grabbed my 500g piece and got to work on the rub. Now, ideally, I'd have some lemon myrtle and wattle seed on hand. But since I didn't, I decided to improvise. I whisked together smoked paprika (for that BBQ smokiness), dried thyme (to mimic the herbal notes of lemon myrtle), ground coriander (for a bit of citrusy brightness), and a pinch of brown sugar for balance. I also threw in some salt, pepper, and a dash of garlic powder.

I gave the pork shoulder a generous rubdown with this spice mixture, making sure to get into every nook and cranny. Then, I let it sit in the fridge for a few hours to let the flavors penetrate. This is key, folks. Don't rush this step!

When I was ready to cook, I preheated my oven to 300°F (150°C). I placed the pork shoulder in a Dutch oven (a roasting pan works too, just cover it tightly with foil) and added about a cup of chicken broth to keep it moist. Then, I popped it in the oven and let it work its magic for about 4 hours.

The aroma that filled my apartment was intoxicating. It smelled like a campfire, a spice market, and a Sunday roast all rolled into one. After 4 hours, the pork was fall-apart tender. I shredded it with two forks and tasted it. Wow. The smoky paprika, the herbal thyme, the hint of sweetness – it all came together beautifully. It wasn't exactly like a traditional Aussie BBQ, but it captured the spirit.

Making It Your Own

Here's where you can get creative. Can't find smoked paprika? Use regular paprika and add a dash of liquid smoke (use sparingly!). Don't have thyme? Rosemary or oregano would also work well. Feel free to add a pinch of chili flakes for a bit of heat.

As for the sides, I whipped up a quick coleslaw using your coleslaw mix, but I added a squeeze of lime juice and a handful of toasted almonds for an Aussie twist (macadamia nuts would be even better, if you had them).

Pro Tip: If you want to take this dish to the next level, try serving the shredded pork on pretzel baguettes (you already have those!) with a dollop of coleslaw. Instant Aussie-inspired sliders!

Close

This "Outback Flavors, City Kitchen" roast was a reminder that you don't need a fancy grill or exotic ingredients to experience the flavors of the world. Sometimes, all it takes is a little creativity, a willingness to experiment, and a good pork shoulder. And who knows, maybe this will inspire you to seek out some real lemon myrtle and wattle seed for your next culinary adventure. Now, where to next on this culinary journey? Maybe some Melbourne coffee?