<link rel="alternate" hreflang="nl" href="https://www.barbecook.com/nl/grillspiration/recipes/duroc-pork-neck-pitas-garlic-mayo-and-bacon-crumbl/" /> <link rel="alternate" hreflang="fr" href="https://www.barbecook.com/fr/grillspiration/recipes/duroc-pork-neck-pitas-garlic-mayo-and-bacon-crumbl/" /> <link rel="alternate" hreflang="de" href="https://www.barbecook.com/de/grillspiration/recipes/duroc-pork-neck-pitas-garlic-mayo-and-bacon-crumbl/" />
BELGIË Nederlands
NEDERLAND Nederlands FRANCE Français DEUTSCHLAND Deutsch Others English


Food & More

12 (depending on the size of the neck and that of your guests)
smoker (e.g. Barbecook Oskar)
For the neck:
4.7 kg pork neck, 2 star anise pods, 1 tbsp allspice, ½ tbsp coriander seed, ½ tbsp cumin, 1 tsp mustard seed, 3½ tbsp sugar, 1 tbsp thyme, 2½ tbsp salt, ½ tbsp garlic powder, ½ tbsp onion powder, ⅓ tbsp Szechuan pepper, 2½ tbsp paprika, 1½ tbsp smoked paprika, ½ tbsp ground ginger
Garlic mayonnaise, smoked cocktail sauce, six rashers of bacon, cornichons, tomatoes, carrots, lettuce, 2 loaves of Turkish bread
For the cocktail sauce:
4 tbsp mayonnaise, 2 tbsp ketchup, pinch of smoked paprika, a pinch of cayenne pepper, 1 tbsp peaty whiskey

As loyal readers, you know where I procure my pork. At Schurmans in Kortenaken, a butcher shop that is always pleasant to visit. 100% Duroc. This butcher has absolutely fabulous meat.

All right, enough praises sung! One of my favourite parts is the neck. They are generally 3½ to 4½ kg apiece: perfect for a party. Not only that, this is a perfect piece of meat for a slow smoker session. Low & slow smoking, indeed.  First, I marinated the neck for 48 hours and set it aside to dry for 3 hours. Next, I put it in the smoker for 11 hours (100 to 120°C) before transferring it to the regular oven for 4 hours. The result was a wonderfully tender piece of meat.Served with a few condiments like cornichons de Pierre (little pickles), garlic mayonnaise, a cocktail sauce made with peaty whiskey, pita bread and some veggies you have everything for a stylish “next-level” pita. The big advantage? You can prepare everything in advance. The disadvantage? Well, the preparation takes a lot of time. However, I can only recommend it. Trying it is more than worth the effort.Now, I can hear you think: “Okay, but we don’t have a smoker.” No problem, the Oskar smoker is the perfect gift! While you wait, you can prepare the rest. What could be more convenient? Good luck and enjoy!


  1. Put the star anise, allspice, coriander, cumin and mustard seed into a food processor and blend into a fine powder.
  2. Mix with the sugar, thyme, salt, garlic powder, onion powder, Szechuan pepper, paprika, smoked paprika and ginger.
  3. Cut incisions into the pork neck and rub in the spice mixture.
  4. Wrap in tin foil and set in the refrigerator for one or two nights to marinate.
  5. Take out of the refrigerator and set aside to dry on a rack in the refrigerator for three to five hours.
  6. In the meantime, heat the smoker to 100°C.
  7. Smoke the meat for 8 to 11 hours in the smoker at a temperature of 100 to 120°C. After an hour, pour some beer into the stock tray. This will keep the meat juicy. 
  8. Fry the bacon until crispy, pat dry with paper towels and chop into a crumble.
  9. Slice the cornichons, carrots and tomatoes.
  10. Blend all the ingredients together for the cocktail sauce. Briefly toast the pita bread.
  11. Serve pitas filled with meat, vegetables and sauce (to taste). Don’t forget to top the pitas with the bacon crumble! Enjoy!

54 Save to Mybarbecook