Big Green Egg’s caramelized pork shanks
Serving size: 3 oz.
Servings per Recipe: 4
Calories: 182.8 per serving
Cooking Time: 40 minutes (Preparation time)
Ingredients:
For Glaze:
1. Ghost pepper vinegar: 16 oz.
2. Honey: 1 cup
3. White sugar: 2 cups
For Brine:
1. Kosher Salt: 1 ¼ cup
2. Water: 1 Gallon
3. Sugar: ¾ cup
4. Black peppercorns: 1 tablespoon
5. Bay leaves: 6
6. Coriander seeds:1 tablespoon
7. Whole Allspice: 1 tablespoon
8. Fresh Garlic: 1 garlic, chopped
Peaches: 4
Pork Shanks: 8
Nutrition Information:
1. Carbohydrate – 5 g
2. Protein- 24 g
3. Fat – 8.9 g
4. Sodium – 54 mg
5. Cholesterol – 78 mg
Directions:
Preparation for Glaze:
1. Take a pan and heat vinegar, sugar and honey into it.
2. Heat the contents until they turn bit lustrous and thick. 3. Divide the glaze into two halves. Keep one for the shanks and the rest for peaches. Preparation for Brine: 1. In another pan, heat all the spices and water together. 2. Once the spices begin to settle, add more water. 3. Turn the gas off and cool the brine. 4. Once the mixture gets cooled down, add the full-sized pork shanks into it and leave it aside to settle for the night. Leaving the pork shanks overnight will help to develop a better taste. Preparation for the main dish: 1. Peel and slice down the peaches. Add these chopped peaches into the prepared glaze and marinate them properly. Add these marinated peaches to a re-sealable bag and leave it aside to settle for 4 hours. 2. Pre-heat the Big Green Egg and now grill pork shanks on them for 8 hours at approximately 250 degrees. Keep on adding glaze onto the shanks on an hourly basis. The shanks will take 8 hours until they turn moist and juicy. 3. Once the shanks are completely cooked, take the marinated peaches out of the refrigerator and grill them for 10 minutes on each side. Grilling the peaches will help to caramelize the sugar. Serve fresh. Carolina style pork sandwich made with Big Green Egg Serving size: 1 Servings per Recipe: 12 Calories: 350 per serving Cooking Time: 30 minutes (Only preparation time) Ingredients: For Carolina Barbecue sauce: 1. Ketchup: 2/3 cup 2. Vinegar: 1 cup 3. Salt: 1 tablespoon 4. Sugar: 2 tablespoons 5. Red pepper flakes: ½ tablespoon 6. Worcestershire sauce: 1 tablespoon For BBQ Rub: 1. Salt: ½ cup 2. Brown sugar: ¼ cup 3. Turbinado sugar: ½ cup 4. Granulated onion: 1 tablespoon 5. Granulated garlic: 1 tablespoon 6. Chili powder: 2 tablespoons 7. Paprika: 2 tablespoons 8. Cayenne: 2 tablespoons 9. Ground black pepper: 2 tablespoons 10. Thyme leaves: 1 tablespoon 11. Ground cumin: 1 tablespoon 12. Ground nutmeg: 1 tablespoon For Sandwiches: 1. Pork butt: 7-8 lbs. 2. Vegetable oil: 2 tablespoons 3. Hamburger Buns 4. Apple juice: ½ cup 5. BBQ Rub 6. Carolina Barbecue sauce Nutrition Information: 6. Carbohydrate – 47 g 7. Protein- 21.0 g 8. Fat – 8.0 g 9. Sodium – 1,310.0 mg 10. Cholesterol – 65.0 mg Directions: Preparation for Carolina …show more content…
Walnuts: 1/3 cup, chopped
5. Scallion: 1, thinly sliced
6. Gorgonzola: ½ cup, crumbled
7. Apples: 1 ½ cup, chopped
8. Fresh thyme: 1 teaspoon
9. Butter: 2 tablespoons, melted
10. Sea salt and pepper: as per taste
Nutrition Information:
1. Carbohydrate – 9 g
2. Protein- 15 g
3. Fat – 8 g
4. Sodium – 820.0 mg
5. Cholesterol – 90.0 mg
Directions:
1. Take a mixing bowl and combine all the spices together for seasoning purposes.
2. Preheat the grill to 400 degrees.
3. Meanwhile, brush the pork chops with olive oil and sprinkle the sea salt and pepper all over it. It is now time to stuff the pork chops with the ingredients prepared above.
4. Take a sharp knife and cut pockets into each pork chop. Make sure the pockets are not too deep otherwise it may spill while cooking.
5. Stuff the chops with the filling. When done, seal all the pockets with a toothpick so the stuffing does not fall out while grilling.
6. Directly grill the pork chops on every side, with heat up to 500 degrees. Cook for about 3 minutes and lower down the heat and cook until the internal temperature reaches 145 degrees. Don’t forget to sear both the sides.
7. Before serving, wrap the pork in foil and let it rest for 5 minutes. Serve with your favorite
Serving size: 3 oz.
Servings per Recipe: 4
Calories: 182.8 per serving
Cooking Time: 40 minutes (Preparation time)
Ingredients:
For Glaze:
1. Ghost pepper vinegar: 16 oz.
2. Honey: 1 cup
3. White sugar: 2 cups
For Brine:
1. Kosher Salt: 1 ¼ cup
2. Water: 1 Gallon
3. Sugar: ¾ cup
4. Black peppercorns: 1 tablespoon
5. Bay leaves: 6
6. Coriander seeds:1 tablespoon
7. Whole Allspice: 1 tablespoon
8. Fresh Garlic: 1 garlic, chopped
Peaches: 4
Pork Shanks: 8
Nutrition Information:
1. Carbohydrate – 5 g
2. Protein- 24 g
3. Fat – 8.9 g
4. Sodium – 54 mg
5. Cholesterol – 78 mg
Directions:
Preparation for Glaze:
1. Take a pan and heat vinegar, sugar and honey into it.
2. Heat the contents until they turn bit lustrous and thick. 3. Divide the glaze into two halves. Keep one for the shanks and the rest for peaches. Preparation for Brine: 1. In another pan, heat all the spices and water together. 2. Once the spices begin to settle, add more water. 3. Turn the gas off and cool the brine. 4. Once the mixture gets cooled down, add the full-sized pork shanks into it and leave it aside to settle for the night. Leaving the pork shanks overnight will help to develop a better taste. Preparation for the main dish: 1. Peel and slice down the peaches. Add these chopped peaches into the prepared glaze and marinate them properly. Add these marinated peaches to a re-sealable bag and leave it aside to settle for 4 hours. 2. Pre-heat the Big Green Egg and now grill pork shanks on them for 8 hours at approximately 250 degrees. Keep on adding glaze onto the shanks on an hourly basis. The shanks will take 8 hours until they turn moist and juicy. 3. Once the shanks are completely cooked, take the marinated peaches out of the refrigerator and grill them for 10 minutes on each side. Grilling the peaches will help to caramelize the sugar. Serve fresh. Carolina style pork sandwich made with Big Green Egg Serving size: 1 Servings per Recipe: 12 Calories: 350 per serving Cooking Time: 30 minutes (Only preparation time) Ingredients: For Carolina Barbecue sauce: 1. Ketchup: 2/3 cup 2. Vinegar: 1 cup 3. Salt: 1 tablespoon 4. Sugar: 2 tablespoons 5. Red pepper flakes: ½ tablespoon 6. Worcestershire sauce: 1 tablespoon For BBQ Rub: 1. Salt: ½ cup 2. Brown sugar: ¼ cup 3. Turbinado sugar: ½ cup 4. Granulated onion: 1 tablespoon 5. Granulated garlic: 1 tablespoon 6. Chili powder: 2 tablespoons 7. Paprika: 2 tablespoons 8. Cayenne: 2 tablespoons 9. Ground black pepper: 2 tablespoons 10. Thyme leaves: 1 tablespoon 11. Ground cumin: 1 tablespoon 12. Ground nutmeg: 1 tablespoon For Sandwiches: 1. Pork butt: 7-8 lbs. 2. Vegetable oil: 2 tablespoons 3. Hamburger Buns 4. Apple juice: ½ cup 5. BBQ Rub 6. Carolina Barbecue sauce Nutrition Information: 6. Carbohydrate – 47 g 7. Protein- 21.0 g 8. Fat – 8.0 g 9. Sodium – 1,310.0 mg 10. Cholesterol – 65.0 mg Directions: Preparation for Carolina …show more content…
Walnuts: 1/3 cup, chopped
5. Scallion: 1, thinly sliced
6. Gorgonzola: ½ cup, crumbled
7. Apples: 1 ½ cup, chopped
8. Fresh thyme: 1 teaspoon
9. Butter: 2 tablespoons, melted
10. Sea salt and pepper: as per taste
Nutrition Information:
1. Carbohydrate – 9 g
2. Protein- 15 g
3. Fat – 8 g
4. Sodium – 820.0 mg
5. Cholesterol – 90.0 mg
Directions:
1. Take a mixing bowl and combine all the spices together for seasoning purposes.
2. Preheat the grill to 400 degrees.
3. Meanwhile, brush the pork chops with olive oil and sprinkle the sea salt and pepper all over it. It is now time to stuff the pork chops with the ingredients prepared above.
4. Take a sharp knife and cut pockets into each pork chop. Make sure the pockets are not too deep otherwise it may spill while cooking.
5. Stuff the chops with the filling. When done, seal all the pockets with a toothpick so the stuffing does not fall out while grilling.
6. Directly grill the pork chops on every side, with heat up to 500 degrees. Cook for about 3 minutes and lower down the heat and cook until the internal temperature reaches 145 degrees. Don’t forget to sear both the sides.
7. Before serving, wrap the pork in foil and let it rest for 5 minutes. Serve with your favorite