Smokey and tender, the pork is cooked slowly to ensure a delicious and succulent dish. Inspired by Hawaiian cooking this dish is flavoured with red Hawaiian salt, which intensifies the flavour.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2kg boneless pork neck
- 2 tbsp barbecue seasoning or, red Hawaiian salt
- 6 tbsp liquid smoke
- 2 carrots, finely diced
- 3 stalks of celery, finely diced
- 1 small fennel bulb, finely chopped
- Meat thermometer (recommended)
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Method
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1Cut a diamond shape into both sides of the pork neck and sprinkle generously with the barbecue seasoning. Massage the spice thoroughly into the meat. Wrap the meat with cling film and refrigerate overnight.
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2Take the meat out of the fridge 2 hours before it is to be cooked. Preheat the oven to 160°C/ Fan 140°C/ Gas Mark 3. Unwrap the meat and put into the casserole and insert a meat thermometer, if using, into the thickest part. Pour or spray liquid smoke over the meat, put on the lid and let it cook in the oven for 5-6 hours.
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3After 3 hours add the chopped vegetables and continue to cook.
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4Once the meat is cooked through, it should have a core temperature of 90°C on the meat thermometer, wrap it in aluminum foil and let it rest in the switched off oven for about 1 hour. When ready to serve shred the meat with two forks and serve with the meat juices and the diced vegetables.
