Pulled Pork

Summary

Ingredients

• 2 ½ kg pork neck
• possibly mustard or oil

Also: (For the rub)

• 2 tablespoon salt
• 2 tablespoon sugar, brown
• 2 tablespoon paprika powder
• 1 teaspoon peppercorns, colored
• 1 teaspoon mustard seeds
• 1 sprig rosemary, fresh
• 1 tablespoon thyme, fresh
• 2 fresh sage leaves
• 2 clove (s)
• 2 juniper berries
• 1 tablespoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons coriander, ground
• 1 teaspoon marjoram, dried
• 1 teaspoon cinnamon powder
• some chilli, to taste

For the sauce: (mopping sauce)

• 200 ml apple juice, unsweetened
• 100 ml white wine
• 50 ml whiskey
• Tbsp Worcestershire sauce
• a bit salt
• soy sauce

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Instructions

1. For the rub (spice mix for the meat) put all the dry ingredients in the mortar and grind them roughly. Finely chop the fresh herbs and then also briefly mortar. You can vary very well here. If you like it a little spicier, you take more chilli, pepper or mustard seeds, but if you like it sweeter, then you add a little more sugar.
2. Before seasoning the meat, it is advisable to apply a thin layer of mustard (or oil). As a result, the spices adhere better and also penetrate deeper into the meat. Then rub the pork neck with the rub. Massage the spice into every fold of the meat. Take a lot of spice, if in doubt, make a little more. Then wrap the meat in cling film and place in the refrigerator for 12 (better 24) hours.
3. Before smoking, the meat must be taken out of the refrigerator in good time so that it can reach room temperature. Meanwhile, preheat the smoker to 100 - 130 degrees (optimally 110 degrees), insert a meat thermo in the center of the meat and place the meat on the smoker. We recommend placing an aluminum bowl with a little apple juice, whiskey and a little thyme, sage and rosemary under the meat. The cooking time is approx. 13.5 hours (rule of thumb: 4.5 hours per kg of meat + 2 hours of buffer + resting time). There should be plenty of smoke in the smoker for the first 3 hours of cooking. The core temperature of the meat rises relatively quickly. At approx. 70 - 74 degrees there is a so-called plateau phase. Here the temperature usually no longer rises for hours or even falls. Please DO NOT increase the temperature of the smoker, otherwise the meat will be dry and tough.
4. After overcoming the plateau phase, the meat is mopped. To do this, simply mix the ingredients mentioned above. You can apply the sauce with a brush or (I recommend that) with a spray bottle. As a rule, mopping once an hour is enough, otherwise too much heat is lost and the cooking time is extended. If you notice that the crust is getting too dark (a dark brown is just right), you can also wrap the roast in aluminum foil (preferably a little thicker). Spray on a little more of the mopping sauce before sealing.
5. At a core temperature of 90 - 95 degrees, the pulled pork is ready to be taken from the smoker. The best thing to do is to pack aluminum foil around it again and put the meat in a cooler bag (or now warming bag). The pulled pork must now rest for 20-30 minutes so that the meat juice can spread out again.
6. Then you unpack the meat (collect the juice) and pull it up with two forks in a large bowl. Pour the meat juice over it and mix everything well so that the seasoned crust is well distributed.
7. If the meat is ready before the guests arrive, you can keep the meat warm longer.
8. The pulled pork is eaten classically in a burger bun or flatbread with BBQ sauce and coleslaw.

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