BBQ Pork with Cherries, Miso and Mustard

Pork with dried sour cherries makes a wonderful change from the usual apple sauce or gravy, add some miso and mustard and the flavours go through the roof. Perfect for the cooler or warmer months, just change up the sides to suit.


An enclosed grill, like a kettle, is perfect for this, as long as it’s hot, hot, hot to get that crackling cracklin’.


This cook uses a full ‘Fire It Up’ charcoal starter of Firebrand Hardwood Lump charcoal that has ashed over to ensure you have that heat to get the crackling, this cook will be done ‘indirect’ with baskets of hot fuel either side.

Some of us are time poor, so a sneaky go at making the sauce over the starter is ok if you are confident enough working with your equipment, just make sure you wear appropriate heat resistant gloves and do not leave it unattended…or just use the stove top.


This recipe works with any cut of roast pork that has the skin attached, we all know crackling is the best bit. This cook was done with a small roast of pork loin with the bone in and there was plenty of sauce leftover so adapt the recipe to suit the size of your cut.


  • Pork roast (any cut that suits your numbers and budget)
  • 1 tbsp oil
  • 1 minced shallot
  • 1 minced garlic clove
  • 1 cup dried sour cherries
  • ¼ raw sugar
  • ¼ cup rice wine vinegar
  • 2 tbsp white miso
  • 1 ½ tbsp wholegrain mustard
  • Salt and pepper to taste


The Sauce

In a saucepan heat the oil over medium heat then add the shallot and garlic until softened but not browned. Add the rest of the ingredients plus ½ cut of water and bring to a boil then simmer over medium heat until the cherries soften. If you find it has thickened too much just add more water.

Set aside and let cool. If your cherries come with the pips in, you can wear gloves and squeeze them out easily after cooking and return the flesh of the fruit back to the sauce.

The Pork

Let’s face it, there are so many opinions and tried and true (and not so true) methods of getting cracking crackling. This little roast was patted dry, had salt added to the rind, then flesh side down uncovered in the fridge overnight. It was then brushed dry of the salt and very lightly oiled and cooked to my desired internal temp and removed to rest.

Then simply carve and serve with the sauce and the sides of your choosing.

Blog contributed by Nadine, a regular favourite home cook ripping it up on Instagram. Check out her amazing grilling on @silkngrill