Everyone wants to make perfect pulled pork. Great on a taco, fantastic on a fresh roll and perfect for a BBQ family feast. Slice it, pull it, chop it into chunks with BBQ Sauce or serve it with spicy coleslaw, this is one favourite that will be a crowd pleaser.


1.7kg Pork Collar
1/2 cup Sally Spice (swap for Bernie, Hugo or Shiro for a new flavour)
2 Carrots
2 Onions
6 Mushrooms
2 cups water


Rub Spice mix over pork neck and allow to sit in fridge for minimum 4 hours (I leave mine overnight to get the real flavour through the meat.
Heat oven to 160oC. Clean and cut vegetables for the bottom of the baking tray.
Place vegetables in the tray and place the pork on top
Cover with layer of baking paper and foil to seal the tray
Place in oven and roast slowly for 3-4 hours. You will know its ready when you can pull the pork apart with a fork.
Pull the pork apart while hot and add the pan juices to the mix to get all the flavour. Get ready for a family feast.
Serve on fresh bread rolls with spicy coleslaw.

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.