• People

    Serves : 16

  • Prep Time

    20 min.

  • Cooking Time

    3 - 4 h

  • Method



the Ingredients

Pulled Pork
  • 1 pork neck, 2½ kg
  • 2 tbsp salt
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • ½ tbsp ground coriander
  • ½ tbsp ground cumin
  • ½ tbsp chilli powder
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp pepper
  • ½ tsp cayenne pepper

Special Equipment

  • Smokey Mountain Cooker


    In the kitchen:

  • Mix the rub ingredients thoroughly until even.
  • Apply the rub generously and firmly to the meat.
  • Wrap the roast in plastic film and let it stand refrigerated overnight.
  • At the barbecue:

  • Prepare the Smokey Mountain Cooker for lighting using the Minion method:
  • Completely fill the briquette ring with unlit briquettes. Light a further 15-20 briquettes and pour them on top when ready.
  • Add soaked wood chunks, assemble the barbecue, and fill the water bath with water.
  • Place the pork on the top cooking grate and put the lid on the barbecue.
  • Let the meat cook for many hours. The smoker has to maintain a temperature of 100-120 °C.
  • When the core temperature reaches 90 °C, the meat is ready, and can be pulled using 2 forks.
  • Serving Suggestions

  • We would recommend serving in a fluffy bap (like a brioche), with your favourite BBQ sauce and some sharp pickles!

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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