The Big "Comeback": First Big Green Egg Cook (Filipino BBQ)

Testing, testing.. this thing still on?

After a 5 year hiatus, PorkPile will be making a "comeback". In place of the previous long photo essays "we" will be posting quick recipes with pictures. Our goal is to post once a week, but you all know how these things go... 
 
Anyway, we needed a relatively quick Friday after work meal (i.e., not one that takes 6 hours to smoke like the ribs that are currently going), so decided to whip up some Filipino BBQ. The meat stayed tender a couple days after cooking and made some good brunch with fried eggs this morning.
 
Recipe used: 

1/4 cu Filipino Silver Swan Soy

1/8 cu brown sugar

1/8 cu white sugar

3/4 cu sprite

juice of one lime

~1T salt

~1t pepper

one head garlic (smashed)

2 lb pork butt

 

Chili, Vinegar and Some more Silver Swan for dipping

Steps:

Day 1:

- Mix marinade ingredients

- Slice butt

- Marinade for ~22 hours in fridge

- Soak skewers (night before)

 

Day 2:

- Simmer, strain and cool remaining marinade

- Gril for ~10 minutes at ~350-400

- Baste with remaining marinade 2-3 times

 

Results:

 

 

 

 

Changes to consider for next time:

- No hickory in coal

- Marinade 2 days

- Slice butt thinner

- Find some calamansi to replace lime

- More fat on the meat (this is a Cil recommendation)