Barbecue Pork, Wedgeford Brown Style

A chunk of nicely caramelized pork shoulder, cooked with Wedgeford Brown

So the basic format of this recipe is very similar to Char Siu pork, which you may be familiar with. The Woks of Life has an excellent recipe that I used as a guide when making this.

This is a delicious bit of pork shoulder that has been marinated in Wedgeford Brown, and then cooked until crispy. As you may suspect, I have ended up making this the lazy, small way.


1) A bit of pork shoulder, and it doesn’t need to be too big. Maybe 6-8 ounces. You can make it larger but it will take longer to cook and that’s annoying. If the piece you buy is larger you can either make more or just chuck half of it in the freezer for later (possibly after marinating!)

2) Enough Wedgeford Brown to generously coat your pork shoulder—if it’s 6-8 ounces, you’ll need 3-4 Tbsp.


1) In the AM before you’re going to make this, roll your pork in the Wedgeford Brown, then toss it in the fridge until you need it.

2) When you’re ready to cook it, you have two options.

  • air fryer at 390 until your pork reaches 160 F as the internal temperature (~ 20 minutes for 6-8 oz). Note: throw 1/4 cup water in the bottom of your air fryer basket if that’s a thing you can do; it’ll make it easier to clean up the mess afterwards.
  • the oven for larger pieces of pork or if you don’t have an air fryer—again 400 F or higher, until you hit 160 F, which may be around 50 or so minutes for a larger piece (1-2 lbs).

You really want that nice crispy caramelization on the outside of the pork, which is why I prefer the air fryer—it gets crispy easier, and it’s delicious.

3) Take it out and let it rest at least 5 minutes.