How to Make Sizzling Spit Roast Pork Neck

Pork neck is undoubtedly one of the most underrated yet amazing cuts of meat – enough fat to make it interesting but not so much to feel overbearing. Cooked right it is juicy and tender and can be pan fried, grilled, griddled, roasted, poached and is utterly dope spit roast. So, I knocked this amazing spit roast out – it’s simple yet out of this world. The secret is in the rub, the honey and cooking it so that you get a lovely sticky, spicy, salty and sweet crust but the meat inside is cooked through yet still succulent and juicy. The video above shows you the method of how to prepare and cook the meat and below is the recipe for the pork dry rub, with some additional notes for the whole spit roast….try it, your taste buds will thank you.

Smokey Dry Pork Rub

Serves: a few Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

■ ⅓ cup / 35g curry powder
■ ⅓ cup / 45g dark red chilli powder or Kashmiri chilli powder (for a milder experience)
■ ⅓ cup / 40g smoked paprika
■ ½ cup / 165g sea salt (crushed)
■ ⅔ cup / 135g dark muscovado sugar (or dark brown packed sugar – the soft stuff)
■ 3 tbsp. white refined sugar
■ 2 tbsp. granulated garlic (or garlic powder)
■ 1 tbsp. ground cumin
■ 1 tsp. ground cinnamon

Method

Add all the ingredients to a bowl and then mix and crumble with your fingers until all lumps are removed (if you are using granulated garlic you’ll have granules). 

This rub is perfect for ribs!!!!! and of course spit roast pork.

 

Important stuff for cooking the spit roast pork:

– use as much rub as necessary to cover the meat.
– the piece in the video was a 1.8kg pork neck (from the sow is best).
– add two to three tablespoons of honey to the meat and massage in with the rub – messy, but pure joy.
– the barbecue had two burners on low – the meat was cooked with the cover down for about 1.5 hours – temperature was about 150 deg C. (320 deg F.).
– the internal temperature of the pork was about 65 deg C.(150 deg F.) – measured with a probe thermometer.
– let the pork rest for 5-10 minutes before slicing.

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