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.