• 6.5 lbs pork pluma

• 2 basil leaves
• 1 sprig of thyme
• 1/2 sprig of rosemary
• 1 sage leaf
• 2 bay leaves
• zest of 2 lemons
• 2 garlic cloves, sliced
• 1 cup olive oil
• 2 teaspoon sea salt
• 1-1/2 teaspoon black pepper
• 1 tablespoon caraway seeds

• 1 Butternut Pumpkin
• Olive Oil
• Salt and Pepper

Pork Marinade:  Take all the herbs and lightly chop them together, tast the black pepper and caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.

Set the EGG for indirect cooking with the platesetter at 325 degrees F.

Slice the pork into the desired serving size, and roast on the egg for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.

Roasted Butternut Pumpkin:  Set the Egg for indirect cooking with the platesetter at 400 degrees F.

Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the egg; the rest you will use to make pickled pumpkin and pumpkin puree. Slice the base into 1/2 inch around. Rub the tops of the rounds with a little bit olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted. Be careful not to overcook them.