• Make a small batch of my Pitmaster x classic rub or use a generic all purpose seasoning and season the pork neck with a thick coat.
• Fire up your kettle grill with 2 fire starters on one side and a bunch of briguettes so it lights up slowly.
• Place a large chunk of smokewood to block the heat, creating an indirect zone.
• Place de pork neck on the other side and make sure it only get's indirect heat.
• Smoke the pork neck untill it reaches a core temperature of 70°C/160°F which is the maximum smoke point at a temperature of 120°C/250°F.
• Put the porck neck in a large aluminium tray along withsome apple cider vinegar.
• Stick in a thermometer to keep track.
• Cover it up with aluminium foil and put it back on the grill.
• Let it continue to smoke untill it reaches 94°C/200°F and let it rest for around 1 hour.
• Shred the porkneck and put it on a bun with some sauce that you like.

Coleslaw

• Grab a bowl and mix mayonaise with some mustard, applecider vinegar, salt, pepper and sugar.
• Grab a sharp knife like my Forged Santoku and slice your chinese cabbage in half.
• Shave thin slices of the chinese cabbage.
• Mix the shavings with your mixture and build up your ultimate easy pulled pork sandwich.