Summary

Ingredients

• 2 kg pork neck, released
• 1 tablespoon salt
• 2 tablespoon marjoram
• 1 tablespoon thyme
• 3 tablespoon mustard
• some pepper
• 0.5 ½ bottle beer (black beer)
• 3 tablespoon oil for brushing the skewers
• 1 ½ bottles beer (black beer) for the drip tray
• possibly water, hot for refilling

Print Recipe Pin Recipe

Instructions

1. Cut the 2 kg pork neck into 8-10 large cubes by cutting lengthways and crossways.
2. In a bowl, combine the pork with salt, marjoram, thyme, mustard, and pepper.
3. Refrigerate in a deep bowl for at least 24 hours, turning the meat several times.
4. Pat the meat cubes dry.
5. Thread the meat cubes onto skewers, positioning them close together.
6. Brush the skewers with oil.
7. Set up your Weber grill for indirect heat (one side with coals, one side empty). Position a drip tray on the cool side and pour 1½ bottles of black beer into it.
8. Wrap a handful of hickory chips in aluminum foil, prick holes, and place on the hot coals.
9. Place the skewers on the cool side of the grill. Grill over medium heat for 1 hour 30 minutes.
10. After 45 minutes, if the drip tray liquid is reducing too quickly, add hot water to prevent burning.
11. The pork is done when it reaches 63°C (145°F) internal temperature and has a dark brown surface.
12. Remove and serve immediately, optionally cutting meat directly from the skewer onto plates.