Quick BBQ pulled pork

The cook, step by step.

1. 1

   Step 1

   Done

   Unwrap the pork neck or Boston butt and pat dry with kitchen paper. Trim excess surface fat so the BBQ rub can reach the meat. Cut the pork into two pieces so it cooks faster than one whole joint.

2. 2

   Step 2

   Done

   Mix all the injection ingredients thoroughly until smooth and the honey is fully incorporated. Fill the marinade injector and inject both pieces of pork at roughly 4 cm intervals. Ideally, inject and season the evening before cooking so the flavours can develop while the meat rests overnight in the refrigerator.

3. 3

   Step 3

   Done

   Coat every side of both pieces of pork generously with BBQ rub. These are large pieces, so make sure they are well seasoned. Wrap each piece tightly in cling film and refrigerate overnight.

4. 4

   Step 4

   Done

   Then remove the meat from the refrigerator the next morning to allow it to reach room temperature and light the BBQ. Prepare for indirect preparation at a dome temperature of 120 degrees Celsius. As soon as the BBQ reaches this temperature you can place 3 chunks of cherry smoke wood over the charcoal and then leave the meat on the grill. Then press your core thermometers into the meat and close the lid of the BBQ.

   Internal temperature: 120°C
5. 5

   Step 5

   Done

   When the core thermometer indicates 74 degrees Celsius, it is then time to pack the pork neck in the butcher's paper. We do it before we fold the paper 2 tablespoons of unsalted butter on top.

   Internal temperature: 74°C
6. 6

   Step 6

   Done

   Return the wrapped pork to the BBQ and reinsert the temperature probes. Cook to an internal temperature of 93°C, then check whether a probe slides into the meat as easily as into butter. If it still feels firm, continue cooking to 95°C.

   Internal temperature: 93°C
7. 7

   Step 7

   Done

   Once the pork reaches the required temperature and tenderness, transfer it from the BBQ to an oven dish. Leave it in the butcher paper, cover with a tea towel and rest for 30 minutes so carryover cooking can subside.

8. 8

   Step 8

   Done

   After waiting, it's finally time to "pull the pork neck." Use two forks or meat claws. After you pull the pork, it's time to mix the sauce through. Mix well so that the sauce goes on all places and is absorbed by the meat.

9. 9

   Step 9

   Done

   Now it's time to serve the pulled pork. This is what we do with this preparation on a fresh ball with some mini pickles. That's all you need! At least the water is in my mouth again as I write it. Bon appetit!