1 Preheat your grill to a medium-high indirect heat, and cook the pork with a drip pan underneath for approximately 2-2 ½ hours or until the pork has reached 75°C in the centre. 2  Allow to rest, without using foil and serve.ethod. 1  Remove the string from the shoulder of pork, if it has one, and butterfly the shoulder. 2  Score the skin with a small paring knife ensuring you don’t cut into the flesh. 3  Mix together all the remaining ingredients and season well.