Pulled Pork

Difficulty 3/5

A meat that melts in your mouth, delicious as a burger or with a potato stir fry.

  • -1 boneless pork neck (about 1.5 kg)
  • -500 ml of Moutarderie de Luxembourg BBQ sauce
  • -1.5 l of apple juice
  • -50 g of sea salt
  • -100 g of paprika powder
  • -100 g of cane sugar
  • -2 tablespoons of garlic powder
  • -1 tablespoon of onion powder
  • -1 tablespoon of ground black pepper
  • -1 tablespoon of cayenne pepper
  • -1 tablespoon of cumin powder
  • -1 teaspoon of mustard powder
Pulled Pork

  1. 1Mix all the dry marinade ingredients in a bowl
  2. 2Coat the pork neck with the dry marinade
  3. 3Place the neck in a container, cover it with film and let the meat rest for about 4 hours
  4. 4Preheat the oven at 110°C, fan-assisted
  5. 5Place the meat on a grill with a collecting tray
  6. 6Pour 1.5 litres of apple juice in the collecting tray
  7. 7Place the thermometer in the centre of the meat
  8. 8Let the pork neck cook until the centre’s temperature reaches 91 to 93°C (this can take up to 16 hours)
  9. 9Remove the meat from the oven and let it rest
  10. 10After it has cooled down a little, shred the meat with two knives
  11. 11Generously pour the Moutarderie de Luxembourg BBQ sauce before serving
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