Pit-smoked pulled pork roll
Serves: 12 rolls

Chef’s note: Two Smoking Barrels use an offset smoker for this recipe. Make sure you use good cured hardwood, and bring the pit to 120⁰C with a nice clean smoke before cooking. If you can’t find pork neck, substitute with pork shoulder.

For the pork neck – bring the smoker to 120⁰C. Meanwhile, trim any excess skin and fat from the pork. Combine the spice rub ingredients in a bowl then, reserving two tablespoons for the barbeque sauce, sprinkle the remainder onto the pork and pat down, ensuring it covers the neck on all sides. Place the pork in the smoker and cook for 6-7 hours. Wrap in foil and rest for 30 minutes. 

For the slaw – using a mandolin or a very sharp knife, finely shred the vegetables. In a large bowl, combine the vegetables with Kewpie mayonnaise, adjusting the quantity to your liking. Whisk the barbeque sauce ingredients together with the reserved spice rub in a large bowl.

To serve – halve the rolls and lightly toast on a grill. Unwrap the rested pork and pull the meat apart with tongs. Spread one half of the roll with barbeque sauce, and the other with Kewpie mayonnaise. Add a generous serving of slaw and top with pulled pork. Assemble the roll and serve.