Pulled pork from the gas grill

Ingredients for 10 servings:

• 2 ½ kg pork neck
• 2 tbsp chili powder
• 2 tbsp coarse sea salt
• 2 tsp pepper, freshly ground
• 1 tsp mustard powder
• 250 ml ketchup (Bull’s-Eye Tomato Ketchup Dried Tomato)
• 125 ml apple cider vinegar
• 1 tsp chili sauce
• 1 ½ tsp Worcestershire sauce
• ½ tsp mustard powder
• 1 tsp sea salt, coarse
• ¼ tsp pepper, freshly ground
• 12 sandwich rolls

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 hours; Total time approx. 9 hours 25 minutes

delicious pulled pork

You will also need wood chips (hickory or mesquite). Preheat the gas grill to 120-150°C for indirect grilling. Soak the wood chips for at least 30 minutes. Mix all ingredients for the seasoning mix or paste in a small bowl. Rub the pork neck all over with the seasoning mix. Grill the roast indirectly for eight hours at a temperature of at least 120°C to max. 150°C. For the first three hours, place a handful of wood chips in a smoker box on one of the lit burners for about an hour each. Briefly increase the burner temperature and, as soon as the wood chips start to smoke, reduce it again. After about eight hours of cooking, remove the meat from the grill and wrap it tightly in aluminum foil, then let it rest for 30 minutes. Bring the ingredients for the sauce to a boil in a saucepan over low heat. Simmer for five minutes, stirring frequently. The sauce should be hot and spicy; add more seasoning if desired. Shred the meat in a large casserole dish or on a baking sheet using your fingers or two forks. Mix the desired amount of meat with the sauce and spread it on the sandwich buns. If you like, you can also add coleslaw.