Slow cooked Iberico Pork Presa
- 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
- Rub the Pork with the epic spices, sea salt and Teriyaki marinade in a one-use tray.
- Add the beer and cover with aluminium foil
- Pre-heat the Big Green Egg and set the temperature at 130°C
- Add the pork and let it cook for 4 hours
- Remove the foil and cook for a further half hour or until caramelized
- Remove, cut in slices and serve with the remaining teriyaki glaze you have in the tray
Italian style Vegetables
- Cook 300g of vegetables in the cast iron until golden brown.
- Add a pinch of sea salt and serve