A good spice rub and a long time on indirect heat give fantastic results.
- 1 pcs Grill perfect Pork neck
- 1 tbsp dijon mustard
- 2 tbsp Grill perfect Rub
- 1 tbsp finely chopped herbs
- salt and pepper
Grill perfekt Serien from COOP has this year come with an incredible number of great products for the grill. I have had the pleasure of testing them and here comes one of my favorites on the grill. Pork neck is an affordable raw material and fits perfectly on the grill. Here I will show you a method and recipe for transforming these necks into tempting, juicy and tasty meat from the grill.
Pork neck is definitely best when you grill it all weekend. Start by taking the pork neck out of the package and place on a plate. Use some paper towels and dry the meat.
Put on the mustard and grease so that the whole meat is covered with a thin layer of mustard. This gives a good taste and works excellently as "glue" for the spice mixture we are going to apply.
Sprinkle with plenty of spice rub. I have made my own Grill Perfect rub that fits perfectly with this. Here you have the recipe for this. It is always smart to make a slightly large mixture when you make Rub so you have many good dinners ahead. Make sure that the entire pork neck is covered with rub. Let the meat rest outside for 15 minutes so the spice sticks a little and begins to soak into the meat.
Now it's time to grill the pork neck. When grilling meat for the long term, it is always smart to grill on indirect heat. So if you use a gas grill, you only light one part of the grill and place the meat on the side you have not lit. In this way, the meat does not get a direct grill. If you use charcoal, put charcoal on one side and the meat on the other.
I like to use a thermostat when I grill to have control of the core temperature, but you can do this well without a thermometer as well. Try to get the grill to maintain a temperature of about 110 degrees. Now you can relax doing something completely different while the pork neck goes through a transformative to delicious and juicy barbecue. You should achieve a core temperature of 70 degrees.
I grill pork neck for 3- 3,5 hours on low heat (+/- 110 degrees). Finish by moving the pork neck over to the direct heat. Grill quickly on all sides so the meat gets a nice frying pan.
IMPORTANT! Remember to rest the meat. Let the meat rest on the kitchen bench for 20 minutes before cutting it into thin slices. Now you have juicy slices of grilled pork neck with a delicious taste of barbecue and spices. This dish always fits on the grill table! Good luck.