BBQ Pork Pluma with Butternut Pumpkin

Ingredients

2 lbs pork pluma
2 tbsp BBQ rub
1 tbsp olive oil
1 lb butternut squash, cubed
2 tbsp maple syrup
1/2 tsp cinnamon
Salt and pepper to taste

Instructions

Method: Indirect roasting

Set the EGG for indirect cooking at 375°F/191°C.
Rub pork pluma with BBQ rub and olive oil.
Roast for 25-30 minutes until internal temperature reaches 145°F.
Toss butternut squash with maple syrup, cinnamon, salt, and pepper.
Roast for 20 minutes until tender.
Slice pork and serve with roasted butternut squash.

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