Big Green Egg Pork Leg Roast

You cant have your fire going out so dont skimp on the charcoal.

Big green egg pork leg roast. Step 3 Set up the Big Green Egg for indirect cooking at 130C. I try to cook my pork butts always bone in at 225 or 250 for 1 to 15 hours per pound. Target temp to start at 240 degrees.

Jamie Oliver cooks his pork belly for up to 1hr per kg but gives a slightly longer heat blast at the beginning around 40-50mins. Stir together the remaining ingredients and baste every 8-10 minutes with mixture until roast is done about 30-40 minutes 20 minutes per 450 g until internal temperature of roast is 63C145F. It would still be moist when you served it though.

Set EGG for indirect cooking with convEGGtor at 204C400F. Indirect with plate setter legs up drop pans with water on the plate setter. Season roast with salt and pepper and place on EGG.

Crosshatch cut the fat cap side. Rest your meat for 30 minutes wrapped in foil. Using a small pairing knife make about 20x2cm cuts evenly across the lamb.

Work the rub in to the fat cap and on the meat side. Add the cabbage onion carrots and coriander and stir well to coat in the dressing. This is for pork roasting joints such as rolled shoulder leg or pork loin.

Season the pork again right before you put it on the Egg for some extra flavor. Get that ham on the Egg. Immediately turn your Egg down to a setting for 180C.