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.
Article Source: http://biggreenegg.com/recipes/bbq-pork-pluma-with-butternut-pumpkin/