BBQFriend
Iberico Pork with Pomegranate Chimichurri
Pork
Cooked over life fire, this meal is next level! The iberico pork speaks for itself but paired with this pomegranate chimichurri will have everyone wanting more.
Temp
250 F
Time
45 Minutes
Equipment
Tagwood BBQ 06SS
( Santa Maria / Gaucho Grill )
Fuel
Bear Mountain BBQ Hardwood Lump Charcoal
( Charcoal )
Accessories
Thermoworks RFX
( Probe / Thermometer )
Ingredients
Campo Grande Iberico Ribeye Rack
BBQFriend - Pomegranate Chimichurri
Steps
Prep the Grill
Fire up the Tagwood BBQ 06SS using Bear Mountain BBQ Hardwood Lump Charcoal. Set up the santa maria for low temp cook.
Prep the Pork
This Iberico Pork is the star of the show so we dont want to hide this flavor. Simply just season it with salt. ( Sponsored by the Missouri Pork Association https://mopork.com
Grill the Pork
Place the rack bone side down and let it cook 90% of the way through. When the internal temp hits 120F were going to flip it over. Then pull it off when it hits 140F.
Make you Chimichurri
This chimi is next level and takes a few minutes to make. So you can make this while the pork rests
Combine and Eat!
After a 10 minute rest, cut the pork into individual steaks and scoop on the pomegranate chimichurri