Smoked pulled pork neck vetkoek sliders

Prep Time: 10min

Cooking Time: 8h30

Feeds How Many – One rolled pork neck is sufficient for 30 sliders.

Equipment: PK Grills 360

Ingredients

• 3 kg Rolled pork neck.
• Mustard – as a binder
• Pork dry rub
• 500ml Beer
• 200ml Asian or BBQ sauce
• 30 x medium vetkoek
• Coleslaw
• Pickled red onions.

How To Do It:

Adding a South African twist to a smoking session is always a great way to localize ones’ recipe. Here, we make use of Vetkoek sliders instead of the standard brioche bun sliders.

Making use of the indirect method in your PK Grills 360, load your smoker with a full load of lump wood charcoal using the minion method of starting it up. This is where you place the firelighter in the corner of the lump wood pile and slowly burn the coal from one side.

Should you need to add more coals later on in the smoke, do so by lifting the grill.

Whilst one waits to get to the ambient temp to 110degrees, move over to your pork neck.

Lather the entire piece of meat with mustard, then give it a generous dusting of your BBQ pork dry rub. Insert your meat thermometer into the pork neck with an internal temperature target of 98 degrees.

Once your pork neck reaches an internal temp of 60degrees, it is now time to braise your pork neck.  Remove the meat from the smoker and place it in a large aluminum foil tray. Add the mixture of beer and bbq/Asian sauce, cover the tray with aluminum foil, sealing it off. Place back in the smoker and retain your ambient temp at 110degrees.

Remove the pork neck at 98degrees and rest it for around 60min. Once its cooled down a bit, remove the tinfoil covering and pull the pork in the juices that you braised the pork in.

Grab your vetkoek, add some pulled pork, a portion of coleslaw and top it off with a few slices of red pickled onions. Enjoy.

Ranger Smoking Tips:

For a smoked pulled pork recipe, I like to make use of either cherry or oak wood chunks. For a single pork neck, I’d suggest adding a maximum of 2 small chunks.