Serves: 16
Pulled Pork
- Prep Time
- 20 min.
- Cooking Time
- 3 - 4 h
- Method
- Indirect
- Prep Time
- 20 min.
- Cooking Time
- 3 - 4 h
- Method
- Indirect
Ingredients
- 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
Instructions
- 01 Mix the rub ingredients thoroughly until even.
- 02 Apply the rub generously and firmly to the meat.
- 03 Wrap the roast in plastic film and let it stand refrigerated overnight.
- 01 Prepare the Smokey Mountain Cooker for lighting using the Minion method:
- 02 Completely fill the briquette ring with unlit briquettes. Light a further 15-20 briquettes and pour them on top when ready.
- 03 Add soaked wood chunks, assemble the barbecue, and fill the water bath with water.
- 04 Place the pork on the top cooking grate and put the lid on the barbecue.
- 05 Let the meat cook for many hours. The smoker has to maintain a temperature of 100-120 °C.
- 06 When the core temperature reaches 90 °C, the meat is ready.
In the kitchen:
At the barbecue:
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.
Ingredients
- 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
Instructions
- 01 Mix the rub ingredients thoroughly until even.
- 02 Apply the rub generously and firmly to the meat.
- 03 Wrap the roast in plastic film and let it stand refrigerated overnight.
- 01 Prepare the Smokey Mountain Cooker for lighting using the Minion method:
- 02 Completely fill the briquette ring with unlit briquettes. Light a further 15-20 briquettes and pour them on top when ready.
- 03 Add soaked wood chunks, assemble the barbecue, and fill the water bath with water.
- 04 Place the pork on the top cooking grate and put the lid on the barbecue.
- 05 Let the meat cook for many hours. The smoker has to maintain a temperature of 100-120 °C.
- 06 When the core temperature reaches 90 °C, the meat is ready.
In the kitchen:
At the barbecue:
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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