Indirectly Grilled Pork Neck with Jerk Seasoning

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 3 hrs 30 mins
Total Time 15 hrs 50 mins
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

  • 3 kg pork neck

For the marinade:

  • 6 chilli pepper (s) (Habaneros), pitted, pitted
  • 2 bunch spring onion (s), roughly chopped
  • 1 small onion (s), roughly chopped
  • 6 clove (s) garlic
  • 20 g coriander reens, chopped
  • 20 g parsley, smooth
  • 2 tablespoon ginger root, peeled, roughly chopped
  • 1 tablespoon marjoram, chopped
  • 1 tablespoon thyme, chopped
  • 2 teaspoons allspice, ground
  • some black pepper
  • some nutmeg, freshly grated
  • some cinnamon powder
  • 3 tablespoon lime juice
  • 3 tablespoon soy sauce
  • 3 tablespoon vegetable oil
  • 2 tablespoon salt, coarse
  • 2 tablespoon white wine vinegar
  • 2 tablespoon sugar, brown
Indirectly Grilled Pork Neck with Jerk Seasoning
Indirectly Grilled Pork Neck with Jerk Seasoning

Instructions

  1. Chop the chili peppers, spring onions, onion, garlic, coriander leaves, parsley, ginger, thyme and marjoram in a food processor. Then add all the other ingredients and process into a fine paste.
  2. Pierce small holes about 1 cm deep and about 5 cm apart in the meat so that the seasoning paste can penetrate. Rub the neck with the paste, preferably one day in advance, and store in a cool place.
  3. Prepare the grill for indirect grilling. This means that the food to be grilled is not located directly above the charcoal / wood, but to the right and left of it or in the fire chamber. A smoker grill is ideal for this, of course a kettle grill also works, the main thing is that the grill has a lid. I prefer beech wood as fuel, it gives it a nice smoky note. Of course, normal charcoal will do the same.
  4. The temperature in the grill should be around 120 degrees permanently. The neck is ready after about 3-3.5 hours. It should have a core temperature of around 66 degrees.

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