BBQ Pork Pluma with Butternut Pumpkin


  • ·         6.5 lb (3 kg) pork pluma

Pork Marinade Ingredients

  • ·         2 basil leaves
  • ·         1 sprig of thyme
  • ·         ½ sprig of rosemary
  • ·         1 sage leaf
  • ·         2 bay leaves
  • ·         Zest of 2 lemons (blanched and chopped)
  • ·         2 garlic cloves, sliced
  • ·         1 cup (240 ml) olive oil
  • ·         2 tsp (10 ml) sea salt
  • ·         1½ tsp (8 ml) black pepper
  • ·         1 tbsp (15 ml) caraway seeds

Pork Marinade Instructions

Take all the herbs and lightly chop them together, toast the black pepper and the caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.

Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.

Slice the pork into the desired serving size, and roast on the EGG for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.

Roasted Butternut Pumpkin Ingredients

  • ·         One butternut pumpkin
  • ·         Olive oil
  • ·         Salt and pepper

Roasted Butternut Pumpkin Instructions

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the EGG; the rest you will use to make pickled pumpkin and pumpkin puree (scan the QR code below). Slice the base into ½ in (12 mm) rounds. Rub the tops of the rounds with a little bit of olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted … be careful not to overcook them.


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