Pork Neck on the BBQ: Pulled Pork Guide
Procureur is a whole cut of pork neck and a suitable choice for pulled pork. Its marbling and connective tissue suit slow cooking until you can pull the meat apart. American terms such as Boston butt and pork shoulder describe related but not identical cuts. Gentle cooking, a thermometer and a probe test let you judge tenderness rather than time alone.
What is procureur?
Procureur is usually sold as boneless pork neck, also called pork collar. A Boston butt is an American cut from the upper shoulder and may include the shoulder blade. Butchery varies by country and butcher, so ask which cut you are buying.
Why pork neck works well for pulled pork:
- Marbling: contributes to a rich mouthfeel. Fat content varies by animal and cut.
- Connective tissue: with enough heat and time, collagen turns into gelatine, contributing to tenderness.
- Full flavour: pairs well with smoke and an even rub coating.
- Good for practice: often more forgiving than lean meat, but still liable to dry out if cooked too long or too hot.
Pork neck and other cuts for pulled pork
| Cut | Characteristics | Use |
|---|---|---|
| Procureur: pork neck | Usually boneless and well marbled | A practical choice for pulled pork |
| Pork shoulder or Boston butt | Exact cut and presence of bone vary | Also suitable for slow cooking and pulling |
| Pork belly | Distinct layers of fat and meat | A different, often fattier result; not a direct equivalent to pork neck |
A universal cooking time per cut is unreliable. Weight, thickness, starting temperature, BBQ temperature and wrapping all affect it.
Rub for pork neck
Pork neck suits several flavour directions. Choose a rub to match sauce and sides and account for salt already in the mix.
- Memphis BBQ Rub: a sweet, smoky direction for bark and meat.
- Carolina Gold Mustard BBQ Rub: a mustard-led variation. Extra mustard binder is optional, not a guarantee of more bark.
- Tex-Mex BBQ Rub: a spiced variation to serve with jalapeño and guacamole, for example.
Pulled pork from pork neck: step by step
- Optional salting ahead: salting first is a choice. Match the quantity to the rub and whole recipe; do not automatically combine a full salt dose with a salty rub. Keep the meat chilled and protected from cross-contamination.
- Apply rub: spread evenly. Use a thin binder only if needed for adhesion. Do not deliberately leave raw meat at room temperature for 30–60 minutes to help rub stick; refrigerate again if not cooking immediately.
- Cook indirectly: stabilise the BBQ around 110–120°C and add a modest amount of suitable smoking wood to taste. Apple, cherry and hickory are options.
- Monitor the stall: the temperature rise can slow substantially during cooking. Timing and duration vary. Wrapping in suitable butcher paper or foil is optional; for firm bark, wait until the crust has developed. Read about the BBQ stall.
- Check tenderness: start probing in several places around 90°C. The meat is often ready to pull around 90–95°C, but the probe should enter with almost no resistance. One exact number is no guarantee.
- Rest or hold hot: rest before pulling. If holding longer before serving, monitor the actual food temperature and keep it at least 60°C. A cooler or oven setting alone does not guarantee that.
- Pull: use two forks or suitable tools. Mix bark pieces and some collected cooking juices into the meat to taste.
Planning and portions
- Yield: trimming and cooking reduce weight. The amount varies by cut and method; one fixed loss percentage is no guarantee.
- Portions: consider cooked meat quantity, appetite and sides. Use the pulled pork per person guide for planning.
- Cooking time: do not use 1.5 hours per kilogram as an endpoint. Allow plenty of time and judge internal temperature and tenderness.
- Safe storage: cool leftovers promptly in small, shallow portions and refrigerate within 2 hours.