Big Green Egg Pork Leg Roast
Set the Big Green Egg for direct cooking at 150C.
Big green egg pork leg roast. Step 2 Score the skin well and rub in salt. Step 3 Set up the Big Green Egg for indirect cooking at 130C. Season the pork again right before you put it on the Egg for some extra flavor.
Get that ham on the Egg. I removed the pork loin after 5 minutes and let rest for 30 minutes before. Ask your butcher for a bone on pork roast not frenched First step is to grind fresh rosemary garlic salt and pepper in a mortar.
Put your pork onto your Egg fat side down. Some joints of pork for example pork belly are cooked for much longer at the same temperature of 180CGas 4. Crosshatch cut the fat cap side.
I used an entire 9 lb bag for my first pork shoulder. Drop in the convEGGtor and get the Egg running 225-250F. When the roast hit 110 we turned the roast 180 degrees and open the big green egg to bring the roast to 125.
Rest your meat for 30 minutes wrapped in foil. Big Green Egg Pork Butt Guide. Transfer the lamb to the V-Rack and set that in the Drip Pan.
In fact I recommend cleaning the entire Big Green Egg out and put fresh charcoal in. Preheat the Big Green Egg to 250F using the EGGspander for 2-zone grilling. All depends on the type of roast.
