Another outing for the egg while Mr W is at work....a pork joint marinated in cajun spices, injected with a mix of warm ham stock, melted butter and cider vinegar.
Egg set up indirect, using the digiQ to maintain a pit temperature of 225 deg F. The pork went on unwrapped for around two hours until it reached an internal temperature of 140 deg F and was then wrapped. It stayed on until the internal temperature reached 180 deg F as I wanted to slice the pork to serve. After resting in a towel & cool box until the breadwinner returned, I served it with long grain and wild rice and a homemade tomato salsa to add a fresh twist to the rich spices - get a load of that smoke ring!
The salsa is brilliant with any heavily spiced cajun, mexican or north african meats. it's great on lamb kofta or doner meat. Half a tin of good quality, chopped tomatoes, 1 clove garlic finely chopped, 1 red or green chilli chopped, 3 tbsp extra virgin olive oil and 1 tbsp white wine vinegar. Stir well before serving.
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