Summary

Ingredients

• 2 ½ kg pork neck

For the seasoning paste: (seasoning mix)

• 2 tablespoon chili powder
• 2 tablespoon sea salt, coarse
• 2 teaspoons pepper, freshly ground
• 1 teaspoon mustard powder

For the sauce:

• 250 ml ketchup (Bull`s-Eye Tomato Ketchup Dried Tomato)
• 125 ml apple cider vinegar
• 1 teaspoon chili sauce
• 1 ½ teaspoon Worcestershire sauce
• 0.5 teaspoon ½ mustard powder
• 1 teaspoon sea salt, coarse
• 0.25 teaspoon ¼ pepper, freshly ground

Also:

• 12 sandwich rolls

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Instructions

1. Wood chips (hickory or mesquite) are also required.
2. Preheat the gas grill to 120 - 150 ° C indirect grilling. Soak the wood chips for at least 30 minutes.
3. Mix all ingredients for the seasoning mixture or paste in a small bowl. Rub the pork neck vigorously all around with the seasoning mixture.
4. Indirectly grill the roast for eight hours at a temperature of at least 120 ° C to a maximum of 150 ° C. For the first three hours, place a handful of wood chips in a smoking box on one of the burners that are switched on, for about an hour each time. Briefly increase the temperature of the burner and, as soon as the wood chips start to smoke, regulate it down again. After about eight hours of cooking, remove the meat from the grill and wrap it tightly in aluminum foil, then let the meat rest for 30 minutes.
5. Bring the ingredients for the sauce to a boil in a saucepan over low heat. Simmer for five minutes, stirring frequently. The sauce should be hot and spicy, add seasoning if necessary.
6. In a large baking dish or on the baking sheet, shred the meat with your fingers or two forks.
7. Mix the desired amount of meat with the sauce and distribute it on the sandwich rolls.
8. If you like, you can also add coleslaw.