Discover the succulence of Iberico Porc Tira grilled to perfection on a soapstone. Enhanced with Texas BBQ seasoning and served with a refreshing apple chimichurri, this dish brings a fusion of robust flavors and tender meat.
Short
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You can find the full instructional video at the end of this page.
Ingredients
Porc Tira
1 kg / 2.2 lbs Porc Tira (Iberico)
- 4 tbsp PitmasterX Texas BBQ Seasoning
Apple Chimichurri
1 lime
30 ml / 2 tbsp apple juice
60 ml / 4 tbsp olive oil
- 1 tbsp PitmasterX Texas BBQ Seasoning
25 g / 0.9 oz butter
20 g / 0.7 oz fresh parsley
20 g / 0.7 oz fresh oregano
1 red onion
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Start by preheating your grill and placing a soapstone on it to warm up. As the stone heats, prepare the porc tira by generously rubbing it with Texas BBQ seasoning to ensure it's evenly coated.
- While the grill warms up, prepare the apple chimichurri. Finely chop a red onion and place it in a small jar. Add finely chopped fresh parsley and oregano. Include the juice of half a lime, apple juice, and olive oil. Then, add room temperature butter and some finely chopped red pepper. Season it with 2 tablespoons of PitmasterX Texas BBQ Seasoning.
- Place a hot coal from the BBQ into the jar and close it. Shake the jar and after 3 seconds, remove the coal. Stir everything until fully combined.
- Place the seasoned porc tira on the grill grates to create beautiful grill marks on the pork. Then, move the pork to the hot soapstone and grill each side until it achieves a golden-brown crust and is cooked to your preferred doneness, typically about 4-6 minutes per side depending on thickness. During cooking, baste the pork with the freshly made apple chimichurri.
- Once the porc tira is grilled, let it rest for a few minutes before slicing. Serve the slices accompanied by the freshly made apple chimichurri. This dish pairs beautifully with a light salad or roasted vegetables, making for a delightful meal that captures the essence of gourmet BBQ with a unique twist.
