Catering for a crowd couldn’t be easier than when you use the Big Green Egg.
Roast meat can be set to the correct temperature on the ‘EGG’, and the meat left to slow cook – leaving you free to do other things.
The recipe below serves 10 people, and is perfect for a party. Any leftovers can be eaten cold – try a crusty baguette with plenty of salad and mayo for a quick and tasty lunch.
8-9 pound pork shoulder
4 large cloves of garlic, crushed
1 TBS olive oil
1 teaspoon salt
1 teaspoon black pepper
Teaspon dried thyme leaves
Prepare the Big Green Egg to cook indirect with a drip pan at 375 degrees fahrenheit.
To make the paste, combine all the ingredients in a small bowl and mix well. Place the pork skin side down on a cutting board. With a sharp knife make incisions in the pork, and push the garlic paste in with your fingers. Season the exposed meat with salt and pepper.
Place the pork, skin side down on the Egg cooking grid and cook for 4 hours, or until the internal temperature reaches 190 degrees fahrenheit in the thickest part.
Transfer the pork to a platter, tent loosely with aluminium foil, and let it rest for 20-30 minutes before serving.