Grilled Pork Neck with Smoky Marinade

Grilled Pork Neck with Smoky Marinade

Looking for the perfect marinade for grilled pork neck? This smoky, sweet-and-savory marinade is ideal for pork shoulder steaks on the grill. Made with soy sauce, honey, smoked paprika and tomato paste, it delivers deep BBQ flavor and caramelized grilled crust.

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Pork neck (also known as pork collar or pork shoulder steak) is a fantastic cut for grilling – tender, flavorful, and perfect for marinating.

A good pork neck should have even marbling (fat distributed throughout the meat), feel firm to the touch, and be cut into slices about 1.5–2 cm thick if you're grilling portions. The more marbling, the juicier the result.

Grill over medium heat and use a lid if you can. The meat is done at an internal temperature of 70–72 °C (158–162 °F). Let it rest for a few minutes before slicing – this helps retain the juices.

Want to take it a step further and achieve that smoky BBQ character? There are some easy tricks – see the tips further down in the recipe.


Ingredients for the marinade (for 800 g–1 kg / 1.75–2.2 lbs of pork neck):

  • 100 ml (⅖ cup) rapeseed oil

  • 2 tbsp Japanese soy sauce

  • 2 tbsp liquid honey or maple syrup

  • 1 tbsp apple cider vinegar or red wine vinegar

  • 1 tbsp tomato paste

  • 1–2 tsp smoked paprika (adjust for how smoky you want it)

  • 1 tsp ground black pepper

  • 1 tsp salt (or smoked salt – see tip below)

  • ½–1 tsp chili flakes or finely chopped fresh chili (optional)

  • 1 tsp dried thyme or oregano (optional)


Instructions:

  1. Mix all ingredients in a bowl to make a smooth marinade.

  2. Place the pork in a plastic bag or dish. Pour the marinade over and make sure the meat is well coated.

  3. Let marinate for at least 4 hours, preferably overnight in the refrigerator.

  4. Take the meat out in time to reach room temperature before grilling.

  5. Grill over medium heat, preferably with the lid on, until the internal temperature reaches 70–72 °C (158–162 °F).

  6. Let the meat rest for a few minutes before serving.


Tips for extra smoky flavor:

Want to enhance the smoky flavor even more? Here are three easy ways to do it – in the marinade and during grilling:

1. Liquid smoke:

Add ½ tsp to the marinade. That’s enough to give a clear BBQ character. It’s very concentrated, so use sparingly. Available in specialty shops or online.

2. Smoked salt:

Swap regular salt for smoked sea salt to add a natural, subtle smokiness.

3. Wood chips on the grill:

Soak a handful of wood chips (e.g. hickory, apple, or oak) and place them on the coals or in a smoker box if using a gas grill. Close the lid and let the smoke surround the meat.


Serving tips:

Serve with grilled vegetables, coleslaw, or a herby potato salad with vinaigrette. And if you're opening a good bottle of wine – save the cork and place it in your Corkframe as a memory of a perfect summer evening.


Wine tips – what pairs well with grilled pork neck and smoky marinade?

Pork neck with smoky and sweet notes calls for a wine with fruit, spice, and a bit of body. Here are a few great choices:

1. Zinfandel (California):

Fruity, warm, and often with notes of dark berries, vanilla, and oak – perfect with BBQ flavors.

2. Rioja Crianza or Reserva (Spain):

A classic pairing with soft oak aging, red fruit, and gentle spice. Works beautifully with soy and smoked paprika in the marinade.

3. Shiraz/Syrah (Australia or France):

Bold, peppery, and dark-fruited – stands up well to chili, smoke, and grilled crust.

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