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By Mr Smokey     |
May 29, 2019
Guest Recipe – BBQ Pulled Pork Smokey Scotch Egg
Pulled Pork BBQ Scotch Eggs

This guest recipe blog comes to you from Phil at

Another great recipe from Phil, barbecue legend aka Love2BBQ. Phil has been cooking with our BBQ rubs and sauces for almost a year now and we love seeing his creations and innovative ideas. Who doesn’t love a scotch egg! Nice cold beer with a tasty scotch egg. I’m sold!

How do you like your Scotch Egg?

You can’t beat a freshly cooked Scotch Egg, ideally with a warm runny yolk. I had some pulled pork left over from the last time I cooked it so I thought why not make Pulled Pork Scotch Egg! I have done a similar thing with Pulled Pork Sausage Rolls and it works really well.

This is pretty simple to make with the tricky bit being the preparation of the soft boiled egg and making sure you get the shell off clean.

The Preparation

I decided to use the BBQ Vortex for the scotch eggs this time in the hope to get a crispy outside. I initially made the eggs and set the BBQ Vortex in my Weber, using a chimney starter that was about 3/4’s full. When it was ready to cook on I added an oak chunk for some extra smokiness.

I placed the 3 scotch eggs at 3, 6 and 9 o’clock rotated the lid every 5 minutes and cooked these for 20 minutes in total. I also turned the eggs over after 10 minutes. The vortex worked and did add a little crispiness to the outside.

The Verdict

I really do like these scotch eggs on the BBQ. The added smokiness really works for me. I also thought the added pulled pork was a really nice addition. The other thing I liked was using the Mexican Jalapeno and Lime Rub from The Smokey Carter in the breadcrumb mix. It gave a little heat to the egg and I would definitely do these again.

Next time I would like to try to get the yolk a little runnier but they tasted great anyway.


For the Scotch Egg

  • 3 Large Eggs (as fresh as you can get them)
  • 350g good quality Sausage Meat
  • 200g Pulled Pork
  • 100g Breadcrumbs
  • 1 Tbsp Mexican Jalapeno and Lime Rub


  • Start by bringing a pan of water up to the boil and then carefully place the Eggs in the pan.
  • If you want the yolk to be runny, boil the eggs for around 5 minutes (a little over will be fine).
  • Before you start cooking your eggs, prepare a bowl of ice cold water. When your eggs are ready to remove from the boiling water place directly into the ice cold bowl of water. This will help you when you come to peel your eggs.
  • Next prepare your sausage meat and pulled pork. Add both into a food processor and blend until the 2 are well combined.
  • Combine the breadcrumbs and rub into a bowl and mix well.
  • Back to the eggs. This bit can be bit fiddly. Remove the eggs one by one from the bowl of cold water and gently peel. To start this off I gently tap one side with a teaspoon and then start to peel. I try to get under the skin of the egg which helps pull larger pieces of the shell off. Repeat for all the eggs.
  • Take a good chunk of the combined pulled pork/sausage meat and flatten in your palms until around 5mm thick and roughly circular in shape. Gently place a peeled egg in the centre of the flattened sausage meat and gently wrap the edges up and over the egg. Keep working the sausage meat until the egg is fully covered and then gently roll and compress the ball until there are no joins visible. Make sure you do this step thoroughly to prevent your eggs opening up / splitting.
  • The next step is to then roll the ball of sausage meat in the breadcrumbs and cover well.
  • Repeat this process for all your eggs.
  • To cook place the eggs directly onto the grill grate and cook for 20 minutes. Rotate the lid 90 degrees every 5 minutes. After 10 minutes turn the eggs over to try to get an even cook.

There are plenty more tasty looking recipes from Love2BBQ on their website and be sure to follow them on their social media channels. Twitter – love2bbquk

We love to see your creations! Don’t forget to tag us in your Twitter, Instagram and Facebook posts.

Ownership of Images and content remain that of © Phil @ Love2BBQ and All rights reserved.

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