A couple weeks ago I tried a new technique with pork and the results were great – so great that one of my guests went into labour shortly after eating. Yes, the Big Green Egg is so good that even unborn babies are finding new ways to get at it.
My pork experiment was to inject a pork loin roast with seasoning. Not a groundbreaking technique but a new one for me. The final result was a moist roast loaded with flavor. This recipe is based on Steve Raichlen’s Sweet & Garlicky Pork Chops from his book The Barbeque! Bible. Here’s how it went…
- 1 Pork Loin Roast
- 5 cloves of Garlic
- 5 tablespoons of Brown Sugar
- 1/3 cup of Soy Sauce
- 2 tablespoons of Sesame Oil
- 3 tablespoons of Honey
- 1/2 teaspoon of ground Ginger powder
- 2 teaspoons of finely ground Black Pepper
- Combine garlic, 2 tablespoons of brown sugar, soy sauce, sesame oil, honey, ground ginger, and 1 teaspoon black pepper. Blend in a food processor or grind to a paste with a mortar and pestle.
- Inject the paste into the roast using a meat injector. 20-30 injection points should give a good spread.
- Combine the remaining brown sugar and pepper. Rub over the roast.
- Let roast sit in fridge overnight.
- Heat your Big Green Egg to 350-400 degrees (medium indirect heat if you’re not using a Big Green Egg) and soak apple wood chips.
- When ready to cook, drain the apple wood chips and add to the coals. Spread them around so they burn with the charcoal throughout the cooking period.
- Place the roast on a rack and place in a drip pan and place directly on the grill (you can also use a plate setter if you wish).
- Cook the roast for 1-1.5 hours to at least 160 degrees.
- Once at temperature, remove the roast and let sit for 20 minutes.
- Slice the roast and serve!