You’ve been told that the only way to get pulled pork is to smoke it. But what if I told you that you could also grill it and get the same result.The only thing you need is a grill with a good amount of distance between the glowing charcoal and the meat.
How well is this recipe
- 2 KG Pork neck
- 1 Piece Jar of yellow mustard
For the dry rub
- 1 part Paprika powder
- 1 part Onion powder
- 1 part Curry powder
- 1 part Salt
For the spray
- 2 tbsp Of the dry rub
- 2 tbsp Raw cane sugar
- 1 L boiling water
- Put a layer of mustard on the pork neck. Mix the ingredients for the dry rub and keep at least 2 tablespoons aside for later. Sprinkle an even layer of the dry rub on all sides of the meat.
- Fire up your barbecue with a single layer of glowing charcoal on the bottom. Stick a few smoke wood chunks between the glowing embers and put the rubbed pork neck on the grates.
- Place a thermometer in the thickest part of the meat and close the lid.
- Dissolve 2 tablespoons of the dry rub and 2 tablespoons of sugar in the boiling water. Pour this in a spray bottle.
- When the dry rub has set and formed a bark, you can spray the meat every half hour or when the surface looks dry.
- Cook and spray the meat until the core temperature reaches 96°C /205°F. Check every now and then if the charcoal needs a refill.
Calories: 686kcalCarbohydrates: 7gProtein: 94gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 300mgSodium: 422mgPotassium: 1707mgFiber: 1gSugar: 6gVitamin A: 126IUVitamin C: 1mgCalcium: 73mgIron: 6mg
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