Another delicious recipe for on the kamado! This time by our Homey, Ralph. Make sure to reserve some time for this recipe but we promise you… It’s worth it!
- 100 ml apple juice
- 60 ml apple cider vinegar
- 40 ml honey
- 30 ml Worcestershire sauce
- 1 tablespoon BBQ rub
In a bowl, mix all the ingredients for the injection mix. Fill the injection needle with the mix and inject about 30 milliliters of the mixture into the pork neck. Take out the needle, close the hole with your finger for a few seconds, and repeat these steps until all the mixture is used. Before wrapping the meat in plastic wrap, rub in some extra BBQ rub for great flavor. Place the meat in a container and let it rest in the fridge for 4-8 hours.
Fire up your grill for indirect heat at 120 degrees Celsius. Soak the wood chips in water for about 15 minutes and add the wood chips to the kamado. Don’t forget to place a drip tray! Take out the meat, remove the plastic, and strain all the excess injection mixture. Place your meat on the grill and let it cook slowly for 5 hours.
BBQ honey glaze
- 125 ml BBQ sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
While your meat is cooking, start making the glaze by mixing all ingredients. After about 5 hours at 120 degrees Celsius, the core of the meat has reached 74 degrees Celsius. It’s now time to apply the glaze with a brush. Let the meat sit for another 2 hours to create a nice bark. Afterward, wrap the meat in a double layer of aluminum foil and place the meat back on the kamado.
When the meat has reached a core temperature of 92 degrees, you can remove it from the grill. Unwrap it and save all the liquid for the sauce.
Now comes the hardest part… waiting and letting the meat rest. Loosely wrap the meat in aluminum foil and let it rest for 30-60 minutes. Meanwhile, you can prepare the sauce.
- 125 ml apple juice
- 125 ml BBQ sauce
- 3 tablespoons caster sugar
- 2 tablespoons Worcestershire sauce
Bring all the ingredients and the collected liquid from the meat to a boil in a saucepan.
Then it’s finally time for the real work… Shredding the meat! Do this with two forks or with claws. Now mix the Pulled Pork with the sauce. Place it on a bun and serve with – freshly made – coleslaw.