Meat Recipes
BBQ Pulled Pork Neck
By Tom Flavin
Ingredients
BBQ Pulled Pork Neck
Ingredients
1 Boneless Neck of Pork 1.5-2kg
Rub
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
Method
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
