Pork neck shashlik from the pellet smoker is the perfect beginner’s recipe for anyone who wants more flavor than traditional grilling offers but doesn’t need to follow a strict schedule like you do with brisket or pulled pork. With just under an hour of cooking time, clear target internal temperatures, and a marinade made from pantry staples, this skewer dish is a success in every Swiss kitchen—from the Swiss Plateau to the mountainous regions. This guide takes you step by step from cutting the meat to searing it.

You can find more inspiration in the Recipes category, matching spice blends under Spices, and background information on rubs, sauces, and marinades in the post “The Holy Trinity of BBQ.”

Ingredients for 4 people

• 1.2 kg pork neck (from Switzerland, well-marbled) — cut into 4-cm cubes
• 3 red pointed bell peppers — cut into 3-cm pieces
• 2 red onions — quartered, layers separated
• 60 ml neutral oil (canola or sunflower) for the marinade
• 2 tablespoons mild mustard
• 2 tablespoons apple cider vinegar
• 1 tbsp honey (Swiss wildflower honey)

Rub Recipe

This mixture is enough for 1.2 kg of meat. Set aside one-third to use as a finishing touch after searing.

• Sweet paprika — 8 g
• Smoked paprika — 4 g
• Brown sugar — 8 g
• Salt (fine) — 6 g
• Black pepper (freshly ground) — 3 g
• Garlic granules — 3 g
• Onion granules — 3 g
• Mustard powder — 2 g
• Ground cumin — 1 g

Smoker Setup

Temperature, Phase 1 (Smoke): 110 °C indirect · Temperature, Phase 2 (Sear): 230 °C direct · Target internal temperature: 68 to 70 °C · Wood: beech or apple (pellets) · Total cooking time: about 50 to 60 minutes, plus marinating.

Schedule at a Glance

Marinating: 4 to 12 hours in the refrigerator · Preheat smoker: 15 minutes · Smoking phase: 35 to 45 minutes · Searing phase: 6 to 8 minutes · Resting: 5 minutes.

Step-by-Step Instructions

1. Cut the pork neck into even 4-cm cubes and arrange them evenly on a cutting board.
2. Mix the marinade: oil, mustard, apple cider vinegar, honey — stir well until emulsified.
3. Mix the rub ingredients in a bowl; set aside one-third for the finishing touch.
4. Rub two-thirds of the rub into the meat, then let it marinate in a bag or bowl with the marinade for at least 4 hours, ideally overnight in the refrigerator.
5. Cut the bell peppers and onions into pieces. Take the meat out of the refrigerator 30 minutes before skewering it so it can come to room temperature.
6. Thread the ingredients onto the skewers in the following order: meat, bell pepper, onion, meat—not too tightly, so that the heat can circulate between the pieces.
7. Set the pellet smoker to 110 °C; use beech or apple pellets. Preheat for 15 minutes.
8. Smoke the skewers indirectly for 35 to 45 minutes, until the meat reaches an internal temperature of 58 °C.
9. Preheat the smoker to 230 °C or activate the sear function. Grill the skewers directly for another 6 to 8 minutes, turning them every 2 minutes.
10. In the last 2 minutes, sprinkle the remaining rub over the skewers as a finishing touch.
11. Remove from the grill when the internal temperature reaches 68 to 70 °C. Let rest for 5 minutes under loosely draped aluminum foil.
12. Arrange on a plate and serve immediately.

Pro Tips

• Pork neck instead of pork chops: The higher fat content makes up for imperfect timing—perfect for beginners.
• Choice of wood: Beech for a classic smoky flavor, apple for a fruitier note.
• Core temperature is essential: Without a wireless thermometer, you’re just guessing the doneness—but with a thermometer, you can achieve consistent results.
• Separate the onion layers: Separate the quartered onions into individual layers; otherwise, the core will remain raw.
• Don’t make the marinade any sweeter than necessary: sugar burns quickly when searing.

Suggested Side Dishes

Swiss potato salad with mustard vinaigrette and chives. Grilled corn on the cob with herb butter—a perfect pairing, both in taste and appearance. Crispy bread or flatbread from the pizza stone attachment to mop up the leftover sauce. If you’d rather have chicken skewers or a whole chicken, you’ll find a great option in the post “Perfect Spatchcock Chicken with Sauguaet Rub.” For the “low-and-slow” crowd, BBQ pulled pork with sweet potato fries makes for a great weekend project.

Swiss Connection

Pork neck from Swiss farms is especially worth it for shashlik: short transport distances, clear traceability, and consistent marbling. Ask your local butcher for a cut with even fat marbling. Many Swiss butchers will cut it into suitable cubes upon advance order—which saves preparation time on barbecue day. If you’re looking for premium quality, opt for Edelschwein or Mangalitza cuts, which are sold directly at select farm shops throughout Switzerland. The article “Smoked Sauguät Skewers with Helvetic Barbeque Original Sauce in the Smoker” offers a tried-and-true alternative to classic pork skewers.

Common Mistakes and How to Avoid Them

• Meat cubes that are too small: If the sides are less than 3 cm long, the meat will dry out during the searing phase. Choose cubes that are at least 4 cm long.
• Skewers packed too tightly: The heat can’t get between the pieces, so the vegetables stay raw. Leave a 5 mm gap.
• If the marinade drips directly onto the grill, the sugar will caramelize and form black spots. Let it drain briefly before grilling.
• Cooking without checking the internal temperature: Pork neck is best at 68 to 70 °C. Above 75 °C, it becomes tough; below 63 °C, it’s raw.
• Starting the smoker too cold: At temperatures below 100 °C, the smoke ring barely forms, and the meat doesn’t absorb enough flavor.

Recommended source for pork neck

If you don’t have a trusted butcher right around the corner, you can easily order Swiss pork neck in shashlik-quality cuts online: meat4you.ch delivers Swiss meat in a cooler box right to your door—including premium cuts that are rarely found in retail stores.

This post contains advertising.