But you can still make the sticky-sweet pork shoulder without one.
, is practically begging to be cooked in one. Inspired by the classic Cantonese barbecued pork dish known as char siu, this marinated pork shoulder is cooked in a closed Egg until tender, then glazed over a blast of heat that creates addictive crispy bits all around the outside.,” says senior food editor Chris Morocco, who tested the recipe. “But the goal here is something more unexpected. We wanted the meat to be consistent throughout, but not have it take so long that it would bum you out.
The Egg, of course, has a longer lifespan of heat than a chimney full of coals. Plus, you can control and adjust the temperature, as opposed to ultra-hot flames that gradually cool down as time goes on. But that doesn’t mean you can’t actually make this recipe if you don’t have aneedBig Green EggThe ingredients are the same and the time involved is the same—it’s just a matter of starting the meat in a 350° oven, as opposed to a 350° Big Green Egg.
“You’re going to lose some amount of smokiness, because your oven doesn’t get smoky, and it doesn’t spend too much time over open fire” Morocco says. “But it’s still truly worth doing.” Let’s just say that the iterations made in the test kitchen with the oven and grill combination disappeared exceedingly quickly. Point being, either way you make it, just call it pork candy.
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