Whole Iberico pork neck

Remove the pork neck from the fridge at least one hour before grilling to allow it to reach room temperature.

For the rub, roughly crush coffee beans, coriander, pepper, salt, and sugar in a mortar. Strip the rosemary needles from the stem and finely chop, then mix everything together.

Lightly coat the pork neck with oil to help the rub adhere, then rub the spice mixture in thoroughly. Let it marinate for 1–2 hours.

Sear the pork neck briefly over direct heat on all sides, then cook over indirect heat with the lid closed (around 150 °C) until the internal temperature reaches 73 °C. This will take approximately 2–2.5 hours.

Cook the potatoes in salted water. Spread the smoking chips in a disposable aluminium tray and place it on the coals. Let the potatoes cool slightly and cut in half.

Once the smoking chips begin to smoke, place the potatoes skin-side down on the grill and lightly smoke them with the lid closed for a maximum of 5 minutes. Serve alongside the Iberico pork neck and Made for Meat Ají Panca Chili or Sriracha Chili.