First of all, you have to free the neck roast from any coarse fat. Then rub the roast thoroughly with mustard. Now the rub is spread over the roast. Don`t skimp on the rub here. After “pulling” everything should taste well seasoned. Then wrap the meat in cling film and put it in the refrigerator overnight. It should be taken out of the refrigerator the next day at least 1 1/2 hours beforehand so that it has completely reached room temperature.
Cut the onions into half rings. Peel and dice the apple. Grind the peppers into small pestles.
Now light the briquettes for the Dutch Oven. I have planned 6 downstairs and 12 upstairs.
Place the 6 glowing briquettes under the Dutch Oven and pour the oil into the oven. When it is warm, briefly fry the onions in it. Shortly afterwards add the apple pieces and fry them briefly. After about 5 minutes add the peppers, tomato paste and hoisin sauce, stir well and roast for 3 minutes.
Now place the neck roast on the mixture, pour in the broth and close the oven with the lid. Place the remaining briquettes on the lid. And wait and see first.
After 2 hours I opened the oven for the first time. What a fragrance! The core temperature was already 84 degrees. Now prepare new briquettes in the chimney starter and then distribute them again under and on the oven. It all depends on when you want to eat. You can now use fewer briquettes if you have the time.
After 3 hours in the Dutch Oven, the roast has reached the core temperature of 95 degrees. Take the roast out, wrap it in aluminum foil and let it rest for at least 45 minutes.
The roast can now be pulled! Add the onion and apple mixture and a little sauce from the oven to the meat.
The pulled pork can be easily processed into a burger. Simply cut open the burger buns, add coleslaw, pulled pork and pour some BBQ sauce over them. That`s it. Delicious!
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