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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

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

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