Tie the meat to the lid and heat the coal in the cauldron - amazing outcome!

Ingredients:
pork meat - 2 kg (4.4 lb)
salt - 10 g (0.35 oz)
black pepper - 10 g (0.35 oz)
smoked paprika - 6 g (0.21 oz)
garlic powder - 10 g (0.35 oz)
herbs of Provence - 10 g (0.35 oz)
TO COLD 2 H
water - 1 l (34 fl oz)
bay leaves - 5 pieces
garlic - 5 cloves
black peppercorns - 10 g (0.35 oz)
red peppercorns - 10 g (0.35 oz)
thyme twigs - 15 g (½ oz)
TO BOIL 2 H
heated coal - 100 g (3.5 oz)
Smoke it for 30 min



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