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 100g salt and 50g sugar in 250ml apple juice, then add roughly 100ml water. Wash the pork neck and place in a container. Pour the marinade over the meat and refrigerate overnight, or use a meat syringe to inject the marinade throughout.
2. Prepare the grill for medium indirect heat with a drip tray positioned between the coals. Pre-soak smoking chips in water if desired.
3. Remove the pork neck from the marinade and pat dry with paper towels. Reserve the remaining marinade. Rub the meat all over with a portion of sriracha sauce (or mustard) in a thin layer, then evenly spread the BBQ rub on top.
4. Pour the reserved marinade into the drip tray and fill with water until the liquid reaches about 1 cm high. Place the meat on the grill grates directly over the drip tray, sprinkle with smoking chips, and close the lid. Grill at medium heat (approximately 150°C / 300°F) for 3 hours, or until the internal temperature reaches 63°C (145°F) at the thickest point, measured with a meat thermometer.
5. While the meat cooks, squeeze the juice from 1 lime and mince 1 clove garlic into the balsamic vinegar, then stir in the sweet chili sauce. After 1 hour of grilling, brush the meat with this glaze. Repeat every 30 minutes, adding more smoking chips as needed.