Summary

Ingredients

• 5 kg boneless pork neck
• 200 ml apple juice, unsweetened
• 1 dash Worcester sauce
• 500 g smokin chips whiskey

For the rub:

• 10 tablespoon sea salt, coarse
• 10 tablespoon paprika powder, noble sweet
• 7 tablespoon sugar, brown
• 7 teaspoon onion powder
• 4 teaspoons garlic powder
• 4 teaspoons allspice powder or clove powder
• 1 teaspoon pepper, black, ground
• 1 teaspoon nutmeg, freshly grated
• 2 teaspoons cinnamon powder

For the sauce: (Finishing Glaze)

• 7 cup tomato ketchup
• 2 cups sugar, brown
• 2 cups honey
• 7 tablespoon apple cider vinegar or herb vinegar
• 7 tablespoon mustard
• 7 tablespoon lemon juice
• 7 tablespoon Worcestershire sauce
• 7 teaspoon onion powder
• 4 teaspoons garlic powder
• 4 teaspoons sea salt
• 3 teaspoons black pepper, ground
• 1 teaspoon cayenne pepper

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Instructions

1. Our eldest daughter and I regularly prepare pulled pork at home using this recipe. It is repeatedly well received and there have been no complaints, except for one from the neighbor.
2. Since the complete preparation in the smoker is very complex, the pork neck in this recipe also spends quite a while on the gas grill. Below is a brief explanation of how to make the pulled pork:
3. First, prepare the dry marinade, mix all the ingredients for the rub evenly and set aside. Now prepare the meat, remove all the larger pieces of fat on the outside and rub the pork neck generously with the dry marinade. Then wrap the pork neck tightly with cling film and let it steep in the refrigerator for at least one night (24 hours would be better, however).
4. Before the meat comes onto the smoker, it is injected with an injection. Thanks to the additional liquid, it stays nice and juicy even during the long grilling time. I use apple juice with a little Worcestershire sauce and the rest of the leftover dry rub. Inject the meat about 2 cm apart with the marinating syringe.
5. In the next step, the pork neck is placed on the smoker for 2 - 3 hours at approx. 100 ° C. During this time I work constantly with a lot of smoke, for this I use smoking chips with a whiskey note. The smoking chips must have soaked in lukewarm water for at least 20 minutes before use.
6. In the second part of the cooking process, the pork neck is placed on the gas grill for approx. 12-15 hours. To do this, I put the grill on the lowest setting and cook the pulled pork indirectly at approx. 100 - 110 ° C. My gas grill has three burners, I use the left and the right one, the one in the middle stays off. At the end of the grilling time, the meat should have a core temperature of 90 ° C.
7. Now the homemade BBQ sauce (finishing glaze) has to be made. To do this, put all the ingredients in a saucepan, mix well and bring to the boil briefly, keep warm for a while and season to taste. It can be added at will and your own taste, who likes it sweeter, e.g., with honey.
8. The pulled pork leaves the grill when the core temperature is reached and is wrapped in aluminum foil. The meat then rests in the aluminum foil for 30 minutes before it is torn.
9. The pulled pork is served on a roll with a little warm sauce on top.
10. Have fun preparing and enjoy your meal.
11. Accessories we need:
12. Smoker, gas grill, marinating syringe, meat thermo, pulling forks.