BBQ pork neck

Ingredients for 1 servings:

• 2 kg pork neck, whole
• 250 ml apple juice
• 100 g salt
• 50 g sugar
• 1 serving of Sriracha sauce or medium hot mustard
• 2 handfuls of BBQ rub
• 200 ml balsamic vinegar
• 1 lime(s)
• 4 tbsp sweet chili sauce
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 15 minutes

Smoked Boston Butt

For the marinade, dissolve the salt and sugar in the apple juice and dilute with about 100 ml of water. Wash the meat and either leave it in the marinade in the refrigerator overnight or inject it with a meat syringe. Prepare the grill for medium indirect heat with a drip tray between the coals. Pre-soak the smoking chips, if desired. For the rub, remove the meat from the marinade and pat dry. Reserve the marinade. Rub it with the Sriracha sauce, leaving a thin layer all around. Spread the BBQ rub evenly on top. When the grill is ready, pour the remaining marinade into the drip tray and fill with water until the liquid reaches 1 cm. Place the meat on the grill over the drip tray, sprinkle with smoking chips, and close the lid. Grill at approx. 150 °C for 3 hours, or until the meat is cooked to your desired doneness. Check with a core temperature thermometer. Press the lime and garlic clove into the balsamic vinegar. Dissolve the sweet chili sauce in it. After one hour, brush it over the roast. Sprinkle in more smoking chips if needed. Repeat approximately every half hour.