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Pulled pork

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Pulled pork

Approx. 9 hours

Ingredients

    General ingredients & equipment
    • 10 friends (so beer, rum & coke, and wine are important as well)

    • 1 pork neck of approx. +/- 7.7 lbs (3.5 kg)

    • Smoking chunks (soaked in water for at least 1 hour)

    • Sprayer

    • Aluminum tray

    • 20 soft bread rolls (from a fresh bakery)

    • Barbecue sauce

    Rub
    • 2 tbsp. salt

    • 2 tbsp. granulated sugar

    • 2 tbsp. brown sugar

    • 1 tbsp. ground cumin

    • 2 tbsp. chili powder

    • 2 tbsp. black pepper

    • 1 tbsp. cayenne pepper

    • 0.5 tbsp. dried thyme

    • 0.5 tbsp. dried sage

    • 0.5 tbsp. oregano

    • 4 tbsp. ground paprika (mild)

    • 2 tbsp. granulated garlic

    • 2 tbsp. granulated onion

    Spray
    • 13.5 tbsp. (6.8 fl oz) apple juice

    • 13.5 tbsp. (6.8 fl oz) apple cider vinegar

    • 13.5 tbsp. (6.8 fl oz) whisky

    Coleslaw
    • 2.8 oz white cabbage (shredded)

    • 2.8 oz red cabbage (shredded)

    • 1 big carrot (shredded)

    • 1 white onion (finely cut)

    • 4 tbsp. mayonnaise

    • 2 tsp. mustard

    • Sea salt and pepper (to taste)

Pulled pork

Pulled pork

Pulled pork must be one of the most well-known BBQ dishes around. This immense popularity is easy to explain because its taste is out of this world. In case you’re wondering what exactly pulled pork is: we’re talking about slowly cooked pork (neck), which is pulled into pieces after cooking.

In this case, slowly, it truly does mean slowly; the entire process will take at least 12-14 hours.
However, the end result is definitely worth the wait: mouth-watering tender and juicy meat with a nice smoky barbecue flavor. It isn’t just heavenly to eat pulled pork – but barbecuing the pork neck is an art form for many a pitmaster.
It takes a lot of patience to manage the temperature in your BBQ for 12 hours, but you’ll feel like you’re on top of the world once the process has been successfully finished. We’ve used Jamie Oliver’s recipe for the rub and spray.

Preparation

Preparation

Approx. 15 mins

Bring the pork neck up to room temperature and prepare it by cutting off the tough bits of fat. Next, combine all the spice rub ingredients to get an even rub, then, coat the pork neck in it. Now, combine the spray ingredients and add them to the sprayer.

Prepare the BBQ for indirect grilling at 230-248°F (110-120°C) and place the charcoals on one side and a drip-tray on the other side.

Pork neck indirectly on the BBQ

Spraying the pork neck

Preparation

Approx. 8 hours

Add a handful of smoking chunks to the coals and place the pork neck right above the drip-tray. Spray the pork neck all over with the whiskey-spray and close the lid. The spray prevents the pork neck from drying out while as an additional bonus, the acids in the spray help tenderize the meat.

Regularly check the BBQ’s temperature and ensure to keep it around 230-248°F (110-120°C). During the first 6 hours of grilling, spray the whiskey-spray over the pork neck every hour. Since you’ll have to remove the lid from the BBQ in order to spray the pork neck, it’s an ideal opportunity to, if necessary, add some extra charcoals or another handful of smoking chunks to the BBQ (during the first 3 hours, smoking suffices).

Now, wait until the pork hits a core temperature of 158°F (70°C). Reaching 158°F (70°C) is quite a challenge since you’ll enter “the zone” once the meat hits a core temperature of around 140-158°F (60-70°C).

The Zone
Because of the pork’s intense fat marbling, much of the fat will melt away and will make its way out from the meat towards the surface. This will cool the core down, so when you encounter this process for the first time, it’s tempting to fire up the BBQ in order to increase the core temperature. However, there’s no need: it’ll sort itself out!

During the long wait, there’s plenty of time to make your own coleslaw. Finely chop the ingredients, cover the bowl and place it into the fridge. Wait with adding the mayonnaise and mustard until just before serving – this keeps the coleslaw from turning soggy.

Once the pork neck’s core temperature finally hits 158°F (70°C), wrap it in aluminum foil and place back on the BBQ.

Enjoy!

Pork neck smoking on the BBQ

Pork neck wrapped in foil

At a core temperature of 185°F (85°C), the pork neck is done. Give the meat at least half an hour to rest (still wrapped in foil). After allowing it to rest, unwrap the pork neck and start pulling the meat into pieces by using two forks.

Serve on a soft roll with coleslaw and barbecue sauce.

The pulled pork is ready

Carefully pull the meat apart

Keep the meat in a tray

Bastiaan

BBQ-en draait voor mij om lekker eten en gezelligheid. Samen met familie of vrienden genieten van heerlijke gerechtjes van de BBQ. Of het nu vis, vlees of vegetarisch is. Het liefst steek ik de BBQ elke dag aan!

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Approx. 9 hours

Necessities

    General ingredients & equipment
    • 10 friends (so beer, rum & coke, and wine are important as well)

    • 1 pork neck of approx. +/- 7.7 lbs (3.5 kg)

    • Smoking chunks (soaked in water for at least 1 hour)

    • Sprayer

    • Aluminum tray

    • 20 soft bread rolls (from a fresh bakery)

    • Barbecue sauce

    Rub
    • 2 tbsp. salt

    • 2 tbsp. granulated sugar

    • 2 tbsp. brown sugar

    • 1 tbsp. ground cumin

    • 2 tbsp. chili powder

    • 2 tbsp. black pepper

    • 1 tbsp. cayenne pepper

    • 0.5 tbsp. dried thyme

    • 0.5 tbsp. dried sage

    • 0.5 tbsp. oregano

    • 4 tbsp. ground paprika (mild)

    • 2 tbsp. granulated garlic

    • 2 tbsp. granulated onion

    Spray
    • 13.5 tbsp. (6.8 fl oz) apple juice

    • 13.5 tbsp. (6.8 fl oz) apple cider vinegar

    • 13.5 tbsp. (6.8 fl oz) whisky

    Coleslaw
    • 2.8 oz white cabbage (shredded)

    • 2.8 oz red cabbage (shredded)

    • 1 big carrot (shredded)

    • 1 white onion (finely cut)

    • 4 tbsp. mayonnaise

    • 2 tsp. mustard

    • Sea salt and pepper (to taste)

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