We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I've been craving good authentic Carnitas recently and found what appears to be a great authentic recipe. It involves 3 pounds of pork lard and 3 pounds of pork shoulder. Basically you melt the lard over a medium heat in a large pot, add the pork and cook for two hours. Then crank the heat up to medium high and cook for another 30 minutes. This recipe is intended for the stove top, but I thought it might be fun to try it on the egg, enhancing the flavor by cooking over lump.
SO my question is what does the forum think the best setup would be? Im thinking indirect @ 450 for the first two hours, then crank it up to 475 for the last 30 minutes. These temps are based on APLs book.
Would it be better to go indirect? Are these temps to high?
I also plan on making home made tortillas on the egg.
The link to the recipe is here
Simi Valley, California