600 g pork neck

6 yellow onions

Spice mix
2 tsp crushed black pepper
1 tsp paprika
0.5 tsp cumin
1 tsp dried thyme
1 tbsp salt
2 tbsp brown sugar

Gremolata sauce
3 pots of flat leaf parsley
2 peeled cloves of garlic
1 lemon (the juice)
1 dl olive oil
black pepper
a pinch of salt


Step 1

Mix the spices together. 

Step 2

Wipe the pork dry and rub the
mixture carefully on the entire pork.

Step 3

Prick some holes in the onions with
a knife and place the onions on a foil
on the smoking rack.

Also place the pork on the smoking rack
and into the smoking oven. 

Step 4

Place a handful of smoking chips in
the smoking oven and start smoking
at level 3 until smoke begins to properly form.
Smoke for about 20 minutes.

Then set the power to level 1 and smoke the pork
for 3.5 hours or until the inner temperature is 80–85 °C.

Step 5

Chop the parsley coarsely and
put it in a bowl. Add the rest of
the ingredients and mix into a
paste with a stick blender. 

Step 6

Slice the pork with a sharp knife.
Cut the onions open so the flesh
can be spooned out easily.

Step 7

Serve the Gremolata at room temperature
with the pork, onions and a fresh salad.

Products used in the recipe