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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pulled Pork Tacos with Mango Salsa

I had this little Pork Loin in the frezzer that I had intentions to make Sauerkraut but decided I wanted tacos instead. I marinted the pork in apple juice and a little cider vinegar for a day.

I coated it down with some DP Tsunami Spin and put on for about 4 hours at 250 with some cherry chips. I foiled it up and put back on and shut the vents. I wanted to try out my new Yeti cooler and see if the meat will stay warm so I put the loin in and closed her up. Pulled it out after about two hours and still pretty warm .

Mago Salsa:

1 1/2 cups cubed ripe mango 
2 ripe medium tomatoes, chopped 
1/2 cup finely chopped red onion 1/4 cup chopped cilantro 1 jalapeño chile, minced 1 cup drained and rinsed canned black beans 2 tablespoons lime juice1 to 2 tsp. sugar 1 teaspoon salt

I also did some of my borracho beans for a side and then some grilled pineapple for desert. I was quiet happy with the whole meal. It made me really miss summer, because I dont like eating at 6PM in the winter.

 

"Hold my beer and watch this S##T!"

LARGE BGE DALLAS TX.

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