BBQ Pulled Pork Neck

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Meat Recipes

BBQ Pulled Pork Neck

By Tom Flavin

840 Mins

Difficulty: Medium

Serves 6 generous portions


BBQ Pulled Pork Neck




1 Boneless Neck of Pork 1.5-2kg



1 – Bay leaf

2g (½ Tsp) – Cayenne Pepper

6g (1 Tsp) – White Pepper

3g (1 Tsp) – Ground Ginger

18g (3 Tsp) – Cajun Spice

12g (3 Tsp) – Smoked Paprika

18g (3 Tsp) – Garlic Powder

18g (3 Tsp) – Onion Powder

23g (3 Tsp) – Castor Sugar




Procedure for Rub

Mix all of the dry ingredients for the rub together, break any lumps by passing through a sieve

Rub on to neck of pork, allow to marinate for at least 2 hours, overnight if possible

Procedure for Pulled Pork Neck

Place marinated neck in wood fired or charcoal BBQ or BBQ pit uncovered, seal all over to seal in all of the juices reduce to indirect heat at 100ºC for 2 hours

(If you do not have a BBQ this can be done by sealing in a thick bottomed hot pan or griddle and finished in a pre-heated oven at 100ºC, however the woodfired BBQ flavour will not be possible)

Cover with good quality Clingfilm, then wrap in tinfoil to retain the moisture after 2 hours

Continue cooking for another 10 hours at 100ºC

Remove from oven or BBQ pit and pull meat apart with a tongs as shown in pic attached

Place pulled meat in thick bottomed pot

Cover with BBQ sauce (see recipe) and reheat

Serve on a sourdough bap or wrap with fresh salad and pickles