Jalapeño pulled pork Scotch eggs with South Carolina sauce

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your BBQ for indirect cooking at 150°C. On a kettle, bank the coals to one side; on a kamado, fit the heat deflector. Let the temperature settle with the lid closed while you prepare the eggs.

2. 02

   Step 2BOIL AND CHILL

   Bring a saucepan of water to a gentle boil. Lower in the 6 large eggs and cook for 5 minutes, then transfer straight into iced water for at least 10 minutes. Carefully crack and peel them under a trickle of cold water. They're delicate, so take your time.

3. 03

   Step 3MAKE THE PORK MIX

   Put the cold pulled pork, sausage meat, rosemary leaves and jalapeños in a food processor. Pulse until evenly combined and sticky enough to hold together. Stop before it becomes a smooth paste; a little pulled-pork texture is good.

4. 04

   Step 4WRAP THE EGGS

   Divide the pork mixture into 6 equal balls. Flatten each into a thin, broad patty on a piece of baking parchment. Put a peeled egg in the centre, then use the parchment to help bring the meat around it. Gently mould and pinch the joins until completely sealed, keeping the meat layer even.

5. 05

   Step 5GET THE CRUMBS ON

   Mix the breadcrumbs and pork rub in a shallow bowl. Beat the spare egg in another bowl, brush it over each wrapped egg, then roll in the seasoned crumbs. Press gently to help them stick. Lightly spray all over with olive oil, away from the fire.

6. 06

   Step 6COOK INDIRECT

   Set the Scotch eggs on a lightly oiled wire rack over a shallow tray in the indirect zone. Close the lid and cook at 150°C for roughly 40–55 minutes, checking from 35 minutes. Probe the thickest part of the meat coating from the side, avoiding the egg. Aim for 75°C for 30 seconds because you're cooking sausage meat and reheating leftover pork. Check each egg; temperature decides when they're done, not the clock.

7. 07

   Step 7SIMMER THE SAUCE

   While the Scotch eggs cook, combine all the sauce ingredients in a small saucepan. Bring to a very gentle simmer and cook for about 30 minutes, stirring regularly. Keep it partly covered and add a splash of water if it gets too thick. You want a pourable sauce, not mustard cement.

8. 08

   Step 8REST, GRILL AND SERVE

   Rest the cooked Scotch eggs uncovered on a clean rack for 5 minutes so the crumbs stay crisp. If using asparagus, lightly spray it with oil away from the flames, then grill over direct heat for 3–5 minutes, turning until lightly charred and just tender. Halve the Scotch eggs and serve with the asparagus and a drizzle of warm sauce. The yolks may be soft or more set depending on egg size and cooking time; either way, bring extra sauce for dunking.