Summary

Ingredients

• 8 kg pork neck, (Boston Butt)
• Sunflower oil
• 2 tablespoon salt
• 2 tablespoon paprika powder
• 2 tablespoon onion granules
• 2 tablespoon garlic granules
• 2 tablespoon rosemary
• 1 tablespoon thyme
• 1 tablespoon mustard powder
• 1 tablespoon chili powder
• 2 tablespoon cane sugar
• 2 tablespoon pepper, coarse, black
• 500 ml sauce, (barbecue)
• 100 ml malt beer
• White bread, or sandwich toast
• Salad, (Coleslaw)

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Instructions

1. Rub the pork neck with sunflower oil. For the marinade, mix the herbs and spices together, sprinkle the meat with them and massage the marinade all around. Then put the meat in the refrigerator for at least 2 to 3 hours, or even better overnight.
2. Place the meat on the heated smoker and grill the pork neck with the lid closed at 100-110 degrees for about 16-18 hours until a core temperature of about 90 degrees is reached, add smoking chips if necessary. Then carefully remove the meat from the smoker with a spatula and tongs and let it rest for 30 minutes.
3. Tear the meat with a fork so that the meat fibers loosen. Now pour the barbecue sauce over the chopped meat, add malt beer for a sweet note and knead everything well.
4. Grill white bread for 1 minute, then place around 200 g of meat and coleslaw (coleslaw) on a sandwich roll.