Pulled Pork With Neck

Pulled Pork With Neck


  • 1 t Black peppercorns
  • 1 t Coriander seeds
  • ½ t Mixed herbs
  • 2 t Sea salt
  • Half of the onion roughly chopped
  • 2 garlic cloves roughly chopped
  • A handful of fresh sage leaves
  • 1 Lemon’s juice
  • 4 tbs Olive Oil


  • 2kg MALU Pork Deboned Neck

Barbecue sauce:

  • 2 tbl Barbecue sauce
  • 1 tbl Tomato ketchup
  • 2 t Soya sauce
  • 2 tbl sweet chilli sauce
  • 1 tbl Honey
  • ½ t Worcestershire sauce
  • ½ t Mixed spice
  • Salt and Black pepper to taste

Ingredients for sweet & sour salad:

  • Baby Lettuce
  • Coloured tomatoes
  • Cucumber
  • Fresh Pineapple
  • Purple Onion
  • Italian Parsley
  • Feta Cheese
  • Dates
  • Fresh Apple slices
  • Garnish your salad with edible flowers


Crush the black pepper, coriander, mixed herbs and sea salt using a pestle and mortar untill fine powder and set aside.

Place the onion, garlic, sage leaves, lemon juice and oil in a blender and add ground spices.

Blitz untill paste like consistency achieved.

Rub marinade into MALU pork shoulder and marinade for at least 3 till 12 hours in fridge.

Place on grill in an oven tray, with water in the oven tray and wrap tightly with foil.

Place in oven and roast at 160˚C for a minimum of 8 hours.

Place all the barbecue sauce ingredients in a mixing bowl and whisk together.

Once pork shoulder cooked, cut into slices and using two forks pull slices apart to shred pork.

Serve your pulled pork with freshly baked Ciabatta Bread and a sweet & sour salad.