Pulled pork from the smoker

Ingredients for 5 servings:

• 1.7 kg pork neck, boneless
• 1 pinch of salt
• 3 tbsp Worcestershire sauce
• 200 ml water
• 1 tbsp mustard
• 1 tbsp honey
• 1 pinch(s) of pepper (steak pepper)
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 clove(s) garlic, chopped
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 15 hours; Total time approx. 2 days 3 hours 15 minutes

Inject the pork neck with an infusion of water, a pinch of salt, and Worcestershire sauce using a marinade syringe. Mix the rub ingredients and gently rub the rub into the meat. Wrap in plastic wrap and refrigerate for at least 36 hours. Heat the smoker to approximately 120°C. A separate combustion chamber is particularly effective for gentle cooking. Wrap beechwood flour in aluminum foil, puncture a few small holes, and place it on the white-hot coals. Alternatively, soak wood chips in water for 6-8 hours and place them on the coals. Smoke the meat in the smoker for approximately 15 hours, continually adding new coals or smoking chips. Measure the internal temperature with a meat thermometer and heat to 77-81°C. Remove the meat from the smoker and shred it with two forks. Add a little salt if desired. Serve in a casserole dish, a large porcelain bowl or on a wooden board.