Weber Pulled Pork
Slow-smoked pulled pork neck rubbed with a sweet, smoky spice blend and cooked low and slow on a barbecue until tender enough to pull apart with two forks.
Ingredients
- 1 pork neck (2.5kg)
- 2 tbsp salt
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1/2 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1/2 tbsp chilli powder
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp pepper
- 1/2 tsp cayenne pepper
- Fluffy baps or brioche buns, to serve
- BBQ sauce and sharp pickles, to serve
Instructions
- Mix the salt, brown sugar, paprika, coriander, cumin, chilli powder, garlic powder, onion powder, pepper and cayenne pepper thoroughly until even.
- Apply the rub generously and firmly all over the pork neck. Wrap the joint in cling film and refrigerate overnight.
- Prepare your barbecue for low and slow indirect cooking using the Minion method: completely fill the briquette ring with unlit briquettes, then light a further 15-20 briquettes and pour them on top when ready.
- Add soaked wood chunks, assemble the barbecue, and fill the water bowl with water.
- Place the pork on the top cooking grate and put the lid on the barbecue. Cook for 3-4 hours, maintaining a temperature of 100-120°C.
- The pork is ready once the core temperature reaches 90°C. Pull it apart using two forks.
- Serve in a fluffy bap (brioche works well) with your favourite BBQ sauce and some sharp pickles.