Here we go with three small equally sized pork necks without bone without speck at a total weight of 16.75 lbs:
I barely trimmed them, just some of the hard fat. Three pieces cried out for three different rubs, leading to the decision to try
- The all times favorite Lemon Pepper
- Austrian Pork Roast Rub ("Schweinsbratl", featuring caraway)
- Carolina Pulled Pork Butt Rub (featuring cumin)
as a comparison cook. So let's see how that worked out!
Firing up a full chimney of lemon lump
Overview on a cold snowy Saturday
The reddish one is the Carolina, to the right the Lemon Pepper, and the one at the top left the Schweinsbratl
Less than 3 hours later hitting IT 165°F ready for foiling in apple juice
The whole cook was over after 4 hours and 20 minutes, when the probed one hit IT 203°F, and off they went into the oven @ 200°F resting for several hours. And this is the outcome after re-crisping unfoiled at max. grill:
It all got pulled
Although tasted pure, the main dish was pulled pork sandwiches with self-made pita bread, yogurt-based coleslaw and our 'Essence of Q' sauce
And the winning lineup was:
- Lemon Pepper
Honestly, I had some troubles enjoying the feast, because I had *way* too much Penne Con Yellow Cheddar
for lunch, so I was still stuffed in the evening.
Nevertheless, the decision was clear, nothing could beat the lemon pepper, it's just such a clean and simply amazing flavor profile.
The Austrian Schweinsbratl was nice too, a little on the salty side, but still better than I had imagined.
The Carolina featuring cumin was *totally* disappointing, I really had high expectations in that recipe, but the oriental taste of cumin just didn't fit, and in addition it was not salty enough.
The more I try, the more I think it's better to keep it simple, and I am almost definitely sure that nothing else following can beat a simple S&P, although I am very temped to try PitmasterT's Butt Glitter next (hopefully I'll be able to get the missing ingredients, which are mustard powder and celery seeds).
So this will be a porky week with lots of PP sandwiches, but now I am off for a curd casserole with sour cherries for lunch.