• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    20 minutes

  • Cook time

    85 minutes

  • Total

    105 minutes

  • Amount

    8-12 persons

Roasted pork neck with mustard sauce

With a whole pork neck from the Big Green Egg you can easily put a delicious ‘Sunday roast’ on the table. A nice big piece of meat to share with everyone at the table. We honour tradition and marinate the pork neck with mustard and serve a mustard sauce with it.



  • 1 pork neck of approx. 2 kg
  • 4 tbsp coarse mustard
  • 4 tbsp fine mustard
  • 1 bunch of rosemary
  • sea salt


  • 4 tbsp coarse mustard
  • 4 tbsp fine mustard
  • 4 tbsp honey

Roasted pork neck with mustard sauce

In advance

  1. Light the charcoal in the Big Green Egg and heat, with the convEGGtor, the Disposable Drip Pan  and the grill, to 220 °C.
  2. Meanwhile, put the Pork neck on your worktop. Mix the coarse with the fine mustard and rub it in the pork neck. Remove the needles from the rosemary and chop finely. Season the pork neck with sea salt and rosemary; keep 2 tablespoons of rosemary aside for the sauce.


  1. Place the pork neck on the grill and insert the pin of the Dual Probe Remote Thermometer into the centre of the meat. Close the lid of the EGG and set the core temperature at 58°C. Let the meat cook until the set core temperature has been reached, this takes about 75 minutes.
  2. Remove the pork neck from the EGG when the set core temperature has been reached. For the sauce, mix the two mustards with the honey and the rosemary kept separately in the Cast Iron Sauce Pan. Place the pan on the grill, close the lid and heat for a few minutes.
  3. Cut the pork neck into nice slices and serve with the mustard sauce.



Do you want to serve the roasted pork neck with some tasty side dishes? Add for example these grilled vegetables , hasselback potatoes  and fennel salsa  from the Big Green Egg.

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