Recipe courtesy of Rusty Bowers
Ingredients
- 1 pork rib roast
- 1 tbsp Pine Street Market Summer Spice or your favorite pork seasoning
- 2 tsp kosher salt
- 1 bunch of parsley, chopped
- 1 orange, segmented
- 2 tsp capers
- 2 cloves garlic, minced
- 2 tbsp pickled mustard seeds (optional)
Instructions
Equipment
Butcher’s twine
Big Green Egg convEGGtor
Method
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
Cut the loin to unroll the meat. Season with half of the spice or pork seasoning and half of the salt. Add half of the parsley and orange segments; add the capers and garlic. Roll the loin back up and truss it with butcher twine using a surgeon’s knot in-between each of the ribs. Season the outside of the pork with the remaining salt and seasoning.
Put the roast fat side up on the cooking grid and roast for 45 minutes to an hour or until the internal temperature reaches 145ºF/63°C. Remove from the EGG and let rest for 10 minutes. Remove the string and slice between the bones. Garnish with parsley, orange segments and pickled mustard seed. Enjoy!