Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
1 kg pork neck or pork butt(2 thick slices ±500g)
Seasoning
1 tbsp salt
1 tsp smoked Paprika
1 tsp sweet Paprika
1 tsp garlic Powder
1 tsp onion Powder
¼ tsp black Pepper
¼ tsp turmeric Powder
⅛ tsp ground Cinnamon
Glaze
⅛ cup fish Sauce
⅛ cup brown Sugar
⅛ cup water
1 tsp lime juice
1 tsp rice vinegar
1 small garlic
1 pinch chili flakes
We can call this recipe almost a pulled pork steak. This recipe is popular in the southern United States in regions such as North Carolina, Tennessee, and Texas. In the mentioned states, grilling has deep roots and is celebrated as a culinary tradition. Pitmasters smoked large chunks of pork for hours, which is part of tenderizing the meat and infusing it with smoky flavor.
Directions
Seasoning
1
- Pat dry your pork and apply the rub.
- Keep resting on at least 30 minutes, till rub sets.
2
This rub is great for fish, pork, chicken.
Grill
...sear
3
- Full fuel basket (half of gill) so we can hit 350F.
- Lit your coals all the way, we will be starting direct heat.
- Place the pork, on the direct heat under coal.
- Sear it nicely until meat is caramelizing, brown it & char it a little don’t be afraid.
...smoke
4
- After you are satisfied with your char, place meat on the indirect heat.
- Insert Meater probe and measure for target temp 203F.
- Maintain temperature of your grill at 300-350F.
...glaze
5
- After 45 minutes or so, start glazing your meat with mop sauce.
- Glaze meat every 10 minutes until it reaches 170+F internal.
- After reaching 170+F wrap your meat in to aluminum foil.
- Keep cooking indirect until reaching 203F internal.
- Afterwards shut off all your vents and keep your meat resting in grill for next 2 hours.
Serving
6
- Serve with bread and remaining mop sauce if any left.
Ingredients
1 kg pork neck or pork butt(2 thick slices ±500g)
Seasoning
1 tbsp salt
1 tsp smoked Paprika
1 tsp sweet Paprika
1 tsp garlic Powder
1 tsp onion Powder
¼ tsp black Pepper
¼ tsp turmeric Powder
⅛ tsp ground Cinnamon
Glaze
⅛ cup fish Sauce
⅛ cup brown Sugar
⅛ cup water
1 tsp lime juice
1 tsp rice vinegar
1 small garlic
1 pinch chili flakes
Directions
Seasoning
1
- Pat dry your pork and apply the rub.
- Keep resting on at least 30 minutes, till rub sets.
2
This rub is great for fish, pork, chicken.
Grill
...sear
3
- Full fuel basket (half of gill) so we can hit 350F.
- Lit your coals all the way, we will be starting direct heat.
- Place the pork, on the direct heat under coal.
- Sear it nicely until meat is caramelizing, brown it & char it a little don’t be afraid.
...smoke
4
- After you are satisfied with your char, place meat on the indirect heat.
- Insert Meater probe and measure for target temp 203F.
- Maintain temperature of your grill at 300-350F.
...glaze
5
- After 45 minutes or so, start glazing your meat with mop sauce.
- Glaze meat every 10 minutes until it reaches 170+F internal.
- After reaching 170+F wrap your meat in to aluminum foil.
- Keep cooking indirect until reaching 203F internal.
- Afterwards shut off all your vents and keep your meat resting in grill for next 2 hours.
Serving
6
- Serve with bread and remaining mop sauce if any left.