Ingredients

2kg Boneless Pork Neck
Lots of Marjoram
Salt & Pepper
Sauerkraut
Mustard
Brown Sauce
Pickles
Rye Bread or Wheaten Bread

It is essential that you have birch wood for smoking. Otherwise, this will not work.

Details

Prep Time: 30 mins
Cook Time: 1 hours
Yield: 8 Servings

Technique

Cut the pork into 8 square pieces

Season well with salt and pepper

Roll the pork in marjoram until it is well covered

Rest in the fridge overnight if possible

Fire up your barbeque or Kamado using lump wood charcoal sitting on a bed of seasoned birch wood. Silver birch also works. If you are using a kettle barbeque, use the indirect method.

Smoke the pork on a low heat (approx 120 - 140c) until it reaches an internal temp of 73c.

Slice and serve on rye bread or a similar dark heavy bread with a very generous serving of sauerkraut, pickles, brown sauce, and lots of French's American Mustard.