IN ADVANCE

Light the charcoal in the Big Green Egg and heat to a temperature of 160°C.

Meanwhile, rub the pork neck first with the olive oil and then with the rub.

PREPARATION

Place 1 Hickory and 1 Apple Wood Chunk on the glowing charcoal. Place the convEGGtor, with the Rectangular Drip Pan on top, and place the Stainless Steel Grid in the EGG. Place the pork neck on the grill, insert the pin of the Dual Probe Remote Thermometer into the core of the meat and set the temperature of the core thermometer to 72°C. Placing the convEGGtor will lower the temperature of the EGG by about 40°C and reach the desired 120°C. Let the pork neck cook for about 6 hours until the set core temperature is reached.

Remove the pork neck from the EGG and brush the meat all over with 3 tablespoons of the BBQ sauce. Wrap the meat in Butcher Paper or three layers of aluminium foil and put it back on the grill. Insert the pin of the Dual Probe Remote Thermometer into the core of the meat again and set the core temperature to 96°C. Close the lid of the EGG and bring the temperature of the EGG to 140°C. Let the pork neck cook for about 4 hours longer until the set core temperature is reached; the meat should be tender to the touch.

Remove the pork neck from the EGG and let it rest in the aluminium foil in a cooler for at least 1 hour. The cooler will have an insulating effect to keep the meat warm. Meanwhile, mix all ingredients for the dressing and heat to 60°C in a saucepan while stirring so that the dressing starts to bind.

Let the mustard dressing cool down. Meanwhile, cut the white cabbage into thin strips. Mix the cooled mustard dressing into the white cabbage and set aside.

Carefully remove the pork neck from the Butcher Paper or foil and set aside the liquid left inside. Pull the meat using the Meat Claws into pulled pork and mix in the liquid that was kept aside and BBQ sauce to taste. Serve the pulled pork with the white cabbage salad and the rest of the BBQ sauce.