Barbecue pork neck with sweet sherry, garlic and rosemary
Barbecue pork neck with sweet sherry, garlic and rosemary. Photograph: Harry Weir
- Serves: 8
- Cooking Time: 150 mins
- Course: Main Course
- Cuisine: Irish
- A 2kg piece of boneless pork neck (or shoulder)
- Large sprig of rosemary
- 1 bulb of garlic
- 4 strips of orange peel
- 4tbsp olive oil
- 100ml cream sherry
- 2tbsp rock salt
- Lots of freshly milled black pepper
1 Put the pork into a plastic shopping bag, then tear the rosemary into pieces on top of it.
2 Cut the garlic in half through the middle, then break it into the bag.
3 Add the orange peel, olive oil, sherry, salt and pepper.
4 Scrunch everything together well, making sure the ingredients are broken up and crushed. This will open up their flavours.
5 Wrap the bag in itself tightly and leave in the fridge overnight.
6 Bring the temperature of the barbecue up to 170 degrees, with the lid down (If you have a machine with two burners, at this point turn the centre one off. There should be no flame directly under the meat).
7 Scrape the marinade ingredients from the pork and put it on the grill, then close the lid.
8 Turn the heat down. The temperature should be no more than 150 degrees at all times.
9 Turn the pork every 20 minutes or so; it will take about one hour and 45 minutes at least if it’s a boneless shoulder, and perhaps up to two hours and 15 minutes if it’s neck. The core temperature, taken with a meat thermometer, needs to be between 70 and 75 degrees when cooked.
10 For charcoal grills, light the coals as usual, then move them to the edge of the barbecue so there is little direct heat underneath, otherwise the same rules apply, low and slow.
11 Allow the meat to rest for 20 minutes before carving.