Move over, brisket and pulled pork, because there’s a new contender in the smoky meat arena, and it’s about to redefine your expectations. This ain’t your average barbecue recipe, folks. This is a secret technique passed down through generations, a culinary heirloom simmered in tradition and seasoned with love. It’s a recipe that transforms humble pork neck into a masterpiece of juicy tenderness, infused with an intoxicating smoke that lingers on the palate like a campfire dream. So, prepare to ditch the store-bought cold cuts and embark on a smoky odyssey with my grandpa’s secret weapon: a pork-smoking method that’ll leave you wondering how you ever settled for anything less.
This recipe isn’t just about deliciousness, though that’s certainly a key ingredient. It’s about the stories woven into each bite, the memories rekindled with every delectable morsel. It’s about honoring the wisdom of past generations and sharing that legacy with loved ones. So, grab your apron, fire up your smoker (or oven, we’re not judging!), and get ready to experience pork perfection like never before. Let’s get smokin’!
Ingredients
For the Brine:
- 1.3 kg (3 lb) pork neck
- 2.5 L (0.65 gallon) water
- 7 g (0.25 oz) salt
- 5 g (0.18 oz) black peppercorns
- 4 bay leaves
- 120 g (4.23 oz) onion skins
For the Smoking Spice Rub:
- 10 g (0.35 oz) salt
- 5 g (0.18 oz) black pepper
- 5 g (0.18 oz) coriander
- 10 g (0.35 oz) granulated garlic
- 8 g (0.29 oz) sweet paprika
For the Smoking:
- 200 g charcoal
For the Salad (Optional):
- 250 g (8.8 oz) white cabbage, shredded
- 1 cucumber, diced
- 15 g (½ oz) green onion, chopped
- 7 g (0.25 oz) dill, chopped
- 3 g (0.11 oz) salt
- 10 ml (0.34 fl oz) lemon juice
Instructions
- Brine the Pork: In a large pot, combine water, salt, peppercorns, bay leaves, and onion skins. Bring to a boil, then remove from heat and let cool slightly. Add the pork neck and ensure it’s completely submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Prepare the Spice Rub: Mix together salt, black pepper, coriander, granulated garlic, and sweet paprika in a small bowl.
- Remove the Pork and Pat Dry: Take the pork neck out of the brine and pat it dry with paper towels. Discard the brine.
- Apply the Spice Rub: Generously coat the entire pork neck with the prepared spice rub, ensuring it gets into all the nooks and crannies.
- Set Up for Smoking: In a smoker or grill set up for indirect heat, light the charcoal and let it burn until white hot. Alternatively, you can use wood chips for a deeper smoke flavor.
- Smoke the Pork: Place the pork neck on the smoker/grill grate, away from direct heat. Maintain a smoker temperature of around 107°C (225°F) for 30 minutes. If using wood chips, add them gradually throughout the smoking process.
- Check for doneness: After 30 minutes, use a meat thermometer to check the internal temperature of the pork. It should reach 71°C (160°F) for medium-rare, 77°C (170°F) for medium, or 82°C (180°F) for well-done.
- Rest and Slice: Once cooked to your desired temperature, remove the pork from the smoker/grill and let it rest for at least 10 minutes before slicing. This allows the juices to be redistributed, resulting in a more tender and flavorful final product.
- Enjoy! Slice the pork neck thinly and serve with your favorite BBQ sauce, and sides, or enjoy it on its own. The smoky-sweet aroma and the melt-in-your-mouth texture will have you singing your grandpa’s praises!
Optional Salad:
- Combine shredded cabbage, diced cucumber, chopped green onion, and chopped dill in a bowl. Dress with salt, lemon juice, and olive oil to taste. Serve alongside the smoked pork for a refreshing and healthy side dish.
Tips
- You can use different cuts of pork, such as shoulder or picnic roast, but the neck tends to be more flavorful and marbled for smoking.
- Adjust the amount of spice rub to your taste preference.
- Experiment with different wood chips for smoking, such as hickory, applewood, or mesquite, to achieve various smoke flavors.
- If you don’t have a smoker or grill, you can smoke the pork in the oven set to low heat (around 135°C/275°F) for a longer cooking time.
- Leftover smoked pork can be shredded and used in sandwiches, tacos, or salads.
Enjoy this delicious and unique way to cook pork, and remember, it’s not just about the recipe
