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Pork Recipes on the Big Green Egg
Traditional American barbecue is all about making the most of of some of the cheaper cuts of meat, and pork is one of these. There are several dishes that we all think of as BBQ:
- Pulled pork – smoked pork butt (the front shoulder of the animal, not the back leg).
- Pork ribs – whether they are St Louis cut, baby backs, spare ribs or just plain meaty ribs.
Pork is still one of the cheaper proteins.
We’ve kept our own pigs before. It’s a very rewarding process and a great learning opportunity, as we’ve learned to butcher our own animals. The meat you get from your own pigs tastes incredible too, as you get to rear and feed them in a way they might not be in a commercial farm. When you do this you end up with every cut, so we’ve learned how to make our own sausages, how to cure and cold smoke our own bacon, even how to make guanciale from the jowels, the traditional cut used in a carbonara.
