The trick is to smoke the meat and not make the meat smoke

PORK BRACIOLE

  Date: April 18, 2015
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This was a grilled version of this Italian classic using pork shoulder for the wrapper. A 2 pound pork shoulder roast was cut into 1/2” thick slices. The next step was to pound the meat down to 1/4” thickness. I am glad I asked the butcher to do it for me. He had a large heavy metal flat plate with a handle that looked like an oversized putty knife. With one “whack” he was able to flattened the whole slice in one blow. My meat pounding hammer is smaller and would have taken much longer. The slices of pork were oiled and seasoned on the inside and then the spicy filling was added and pressed into the meat. The meat was then rolled and tied off. This was the only tricky part of the operation because the pork shoulder slices would split along some of the fat veins when the roast was rolled up. I added many more strings to help seal up these tears.My extra work was worth it because I had very little leakage. The rolled and tied pork was grilled for 30 minutes at 350 degrees raised direct. After cooling, the rolled pork was cut into slices and served. The end results surprised me a bit as the Braciole was far tastier than I would have expected based on the fillings. The outside of the pork was tasty from the combination of grilling and some of the fat basting the meat as it grilled. I thought these would be great, they were excellent.
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Recipe Source:
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Pork Braciole (eBook)
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
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  • CGS-13" s/s Drip Pan
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  • Food Processor
  • Disposable Foil Pan
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