Slow cooked Iberico Pork Presa

/meat
Prep-time Bake-time
10 min 270 min
Difficulty
Servings
4-6 people

INGREDIENTS

  • 1 kg foodhaus Iberico Pork Presa
  • ½ tsp Epic Spice BBQ Rub
  • ¼ tsp Maldon sea salt
  • 270 g Hungry Teriyaki Marinade
  • 500 ml Beer

METHOD

Method:

  1. Rub the Pork with the epic spices, sea salt and Teriyaki marinade in a one-use tray.
  2. Add the beer and cover with aluminium foil 
  3. Pre-heat the Big Green Egg and set the temperature at 130°C
  4. Add the pork and let it cook for 4 hours
  5. Remove the foil and cook for a further half hour or until caramelized 
  6. Remove, cut in slices and serve with the remaining teriyaki glaze you have in the tray

Italian style Vegetables 

  1. Cook 300g of vegetables in the cast iron until golden brown. 
  2. Add a pinch of sea salt and serve