Pulled Pork of the pork shoulder

Pulled Pork of the pork shoulder

Slow-smoked pork neck, coated with mustard and BBQ rub, wrapped in butter, apple juice, and butcher paper, perfect for pulled pork.

This recipe is prepared by a professional chef and is brought to you by BEEF&STEAK. If desired, you can easily order the products through the links / overview provided below.



Here's how to prepare this recipe!

  • 1. Preheat the BBQ to an indirect heat of 120°C.
  • 2. Remove the pork neck from the packaging and pat the meat dry with kitchen paper.
  • 3. Coat the meat with mustard and sprinkle it with your favorite BBQ rub for pulled pork.
  • 4. Check if the BBQ is at temperature, add the chunks of smoking wood, and place the pork neck on the grill. Close the BBQ and smoke the meat for 2 hours.
  • 5. Once the pork neck reaches a temperature of 69-71°C, wrap the pork neck. Use butcher paper for this. Place the meat on two large sheets of paper, place the butter on top of the meat, and carefully pour the apple juice over it. Fold the paper quickly and securely, and place the package back on the BBQ.
  • 6. Increase the temperature to 150°C and continue cooking the meat until it reaches a core temperature of 93°C. This takes about 3-4 hours.
  • 7. When the core temperature is reached, you'll notice that the meat is tender and falls apart. The meat is now ready to serve. Enjoy the pulled pork with coleslaw and black beans.