Rotisserie Pork Neck with Apple & Mustard Glaze
Difficulty: 3/5
Prep Time: 5 mins
Cook Time: 2 hrs 30 mins
Serves: 6-8
Enjoy a succulent rotisserie pork neck glazed with a rich apple and mustard coating that combines sweet, smoky, and savoury flavours. Slow-grilled for 2 hours and 30 minutes, this tender cut of pork is seasoned with fresh herbs, garlic, and apple juice to keep it juicy and full of flavour. The homemade glaze, made with apple juice, brown sugar, mustard, soy sauce, and Worcestershire sauce, creates a beautifully caramelised finish. Perfect served hot as a roast with potatoes and salad, tucked into a burger with your favourite toppings, or sliced cold as a delicious sandwich filling.
Ingredients
For the Pork
2 kg (4.4 lb) pork neck (whole piece)
Salt and freshly ground black pepper
For the Apple & Mustard Glaze
1 cup apple juice
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp hot mustard
1 tsp cornstarch
1 tbsp cold water (or apple juice)
For the Drip Pan
2 cups apple juice
3–4 garlic cloves
A few sprigs of fresh thyme
A few sprigs of fresh rosemary
Instructions
- Remove the cooking grates and warming rack from your grill.
- Preheat the grill to 250°C (480°F)
- Season the pork neck generously with salt and freshly ground black pepper. Secure it onto the centre of the rotisserie spit using the forks.
- Turn off the bottom burners and install the rotisserie on the grill.
- Place a stainless steel roasting pan in the centre beneath the meat. Pour in the apple juice and add the garlic, thyme, and rosemary if desired.
- Turn on the rear rotisserie burner, reduce the grill temperature to 190°C (375°F), and start the rotisserie motor.
Make the Glaze
- In a saucepan over medium-high heat, bring the apple juice to a boil and reduce for about 5 minutes.
- Stir in the brown sugar, soy sauce, Worcestershire sauce, and mustard. Simmer gently for another 5 minutes.
- Mix the cornstarch with the cold water (or a little apple juice) until smooth. Stir it into the glaze and bring it back to a gentle boil until slightly thickened.
Finish Cooking
- After 1 hour of cooking, begin brushing the pork with the glaze every 10–15 minutes.
- Continue roasting until the pork reaches an internal temperature of 66–70°C (151–158°F). An instant-read thermometer is the most accurate way to check doneness.
- Remove the pork from the rotisserie and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
This glazed rotisserie pork neck is delicious served:
Warm in burgers with your favourite vegetables and sauce.
Warm as a roast with potatoes and fresh salad.
Cold, thinly sliced as an appetiser or sandwich meat.
