Few things say barbecue like pulled pork. At The Que Club, our pulled pork isn't just a recipe, it's a rite of passage. This slow-cooked, smoke-infused masterpiece has earned its place as one of our signature dishes, and for good reason. Deeply seasoned, fall-apart tender, and kissed with just the right amount of bark, it's the kind of recipe that brings people together
Give your Pork Neck an even coating of Hardcore Carnivore Red immediately before putting it in your smoker
After 2-2.5 hours (approx internal temperature of 165F) when the neck has started to go a nice, mahogany colour, wrap it tightly in foil. Do your best to avoid large air pockets.
Continue cooking until you reach internal temperature of 205F, roughly 2 hours
Leave it wrapped in foil and let it rest for at least 30 minutes (1 hour is preferred)
While your pork is resting, blend together the two sauces, the Blues Hog Original is a classic sticky BBQ sauce, while the Tennessee Red has a great vinegar hit
Unwrap pork and pull with gloved hands or forks, add BBQ sauce as desired
Goes great with tangy pickles, or in a roll with slaw. Left overs make a great replacement for bacon in most breakfast recipes!
Recipe Note
Try using Meat Church Honey Hog or Elk Creek Hog Knuckle instead of Hardcore Carnivore Red.
