Pulled Pork Southern Style

preparation

1. Parry the neck, then rub my “pulled pork” rub (barbecue rub for “pulled pork”) in thoroughly. Seal airtight in a plastic bag and let rest / steep in the refrigerator for approx. 24 hours.

The marinade

1. Briefly roast / caramelize the sugar and the tomato paste, stir in the crushed mustard seeds, the finely chopped onion and the garlic, roast briefly. Deglaze with apple juice and vinegar and let simmer for about 30 minutes.
2. Use roughly or press / mix through a sieve.

preparation

1. Take the meat out of the refrigerator 1 hour before grilling / smoking. Salt if necessary.
2. In the kettle grill / smoker, bring about 4-5 pieces of coal to white heat on one side, then apply the smoking material (I use pieces of hickory wood that I put in water for 30 minutes beforehand). As soon as there is enough smoke put the meat on the opposite side and close the kettle grill. Smoke at about 70-80 degrees for 30 minutes. Repeat the process if necessary.
3. Then lay out white-hot coals on both sides of the grill, grill the meat indirectly over a bowl filled with water. The temperature should be between 110-130 degrees and the meat (at about 1 kilo) should be grilled for 6-8 hours.
4. In the last few hours, brush the meat regularly with the marinade.

Serving suggestion

1. Divide the meat with 2 forks (if necessary mix with the rest of the marinade) and serve with Coleslaw in a burger.

tip

1. Put the wood in beer, whiskey, mead, etc. to give the meat your personal smoky note. Rosemary or thyme sprigs are also ideal for smoking.