Tomapork with mango salsa

• 1 tomapork
• 1 mango
• 1 tomato
• 1 red onion
• spring onion
• apple cider vinegar
• BBQ rub
• smoked fleur de sel
• black pepper

Indirect cooking system
Cast iron grill grate

Heat your Tiger Fire Kamado BBQ indirectly to 120 degrees Celsius.

Remove the tomapork from the refrigerator and season with your favorite BBQ rub on both sides. Let the BBQ rub do its work for half an hour.

Cut the tomato, red onion and the mango into brunoise and make them marinade in some apple cider vinegar.

Add some apple or cherry smoke wood into the hot charcoal and smoke the tomapork until an internal temperature of 50 degrees Celsius.

Then heat up your kamado with the cast iron grid accessory until 250 degrees Celsius.

Sear the tomapork to an internal temperature of 62 degrees Celsius. Take the tomapork off the BBQ and let it rest for 10 minutes under some tin foil.

Cut the tomapork into thin slices and sprinkle some fleur de sel and fresh ground black pepper on it. Finish it off with the mango salsa and sliced spring onion.

Use the bottom of a used cedar plank as a serving plate! Makes it look extra cool!