Summary

Ingredients

• 2 kg pork neck, in one piece
• 250 ml apple juice
• 100 g salt
• 50 grams sugar
• 1 port. Sriracha sauce or medium hot mustard
• 2 handfuls BBQ rub
• 200 ml balsamic vinegar
• 1 lime (s)
• 4 tablespoon sweet chili sauce
• 1 clove garlic

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Instructions

1. For the marinade, dissolve the salt and sugar in the apple juice and dilute with about 100 ml of water. Wash the meat and either place in the marinade in the refrigerator overnight or inoculate with the meat syringe.
2. Prepare the grill for medium indirect heat with a drip tray between the coals. Pre-soak the smoking chips as desired.
3. For the rub, remove the meat from the marinade and pat dry. Save the marinade. Rub with the sriracha sauce so that a thin layer remains all around. Spread the BBQ rub evenly on top.
4. When the grill is ready, pour the remaining marinade into the drip tray and fill with water until the liquid is 1 cm high. Place the meat on the grid over the drip tray, sprinkle with smoking chips and close the lid. Grill at approx. 150 ° C for 3 hours or until the desired cooking point is reached. Measure with a core temperature thermometer.
5. Press the lime and the clove of garlic into the balsamic vinegar. Dissolve the sweet chili sauce in it. Brush the roast with it after an hour. Sprinkle in more smoking chips if necessary. Repeat about every half hour.